February 7, 2010

Oven-Puffed Pear Pancake

I got the latest issue Ready Made magazine and they had this wonderful section all about Pancakes.  The first on that caught my eye was the Oven Puffed Plum Pancake.   I change the recipe around to make more to my liking and use fruit that  is in season.  I slightly modified recipe, changes are in purple.

Oven Puffed Pear Pancakes
Prep: 25 minutes
Cook: 20 min
Serves 4 to 6
2 to 3 firm ripe plums, pitted  --  1 bosc pear and sliced into 1-inch wedges
½ cup butter divided  ----1/4 cup butter, plus a couple of dollops for the end
3 eggs
½ cup milk
½ cup all-purpose flour
1 teaspoon pure vanilla extract
½ teaspoon kosher salt
½ cup packed brown sugar  ----- THAT IS A LOT of brown sugar all I need 1/4 of a cup packed brown sugar
2 teaspoons ground cinnamon  --- 1 teaspoon ground cinnamon

Gather all ingredients needed.  Cut up pear into 1 -inch  slices, but don't worry it doesn't have to be exact. 

Preheat oven to 450 degrees Fahrenheit.

In a 10-inch skillet heat half the butter over medium-high heat until melted.

Add the pear and cook until softened and golden brown, about five minutes.

Meanwhile --in a large bowl whisk together eggs, milk, flour, vanilla, and salt until well combined.

Pour over mixture in skillet.

Place skillet in the preheated oven and bake 10 to 12 minutes  (10 was plenty for me) or until puffed and browned.  Carefully remove from oven.

Melt the remainder of the butter.  Combine brown sugar and cinnamon in a small bowl.  Pour the melted butter over the pancake and then sprinkle with the brown-sugar mixture.

Return to oven and bake 5 minutes more or until sugar has caramelized.

Remove from oven and drizzle lemon juice over top  and add a couple of dollops of butter on top .

Cut into wedges and serve immediately.
Yum! I found the cutting up the hardest part, anyone have any tips?  This breakfast item seemed more like a dessert than breakfast.  Served 2 just fine, but I am not sure how it would serve 4, with out having another dish.

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