In this perfect oven pancake, cottage cheese lightens the batter and keeps it fluffy and moist as it bakes atop a pinwheel of caramelized pears. A generous pat of butter and a drizzle of maple syrup are the finishing touches on the easiest, most impressive pancake around.
| Level: | Easy |
| Total: | 45 min |
| Active: | 15 min |
| Yield: | 6 servings |
Ingredients
- 1 3/4 cups all-purpose flour (see Cook’s Note)
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- Kosher salt
- 1 1/4 cups milk
- 1 teaspoon pure vanilla extract
- 3 large eggs, lightly beaten
- 6 tablespoons unsalted butter, melted, plus more at room temperature for serving
- 1 cup cottage cheese
- 1 firm ripe pear, peeled, cored and cut into 12 wedges
- 2 tablespoons light brown sugar
- Maple syrup, for serving
Instructions
- Preheat the oven to 375 degrees F.
- Whisk the flour, granulated sugar, baking powder and 1/2 teaspoon salt in a large bowl. Whisk the milk, vanilla, eggs and 4 tablespoons of the butter in a medium bowl. Add the wet ingredients to the dry and whisk until just combined. Fold in the cottage cheese with a rubber spatula. Transfer the mixture to a large liquid measuring cup for easy pouring.
- Heat the remaining 2 tablespoons butter in a medium ovenproof nonstick skillet over medium heat until bubbling. Arrange the pear wedges in the skillet in a pinwheel pattern, with the thin tips pointing out and the rounded ends meeting in the center. Cook to soften the pears slightly, about 2 minutes. Sprinkle with the brown sugar, cover and cook until the sugar starts to melt, about 2 minutes.
- Uncover the skillet and pour in the batter, starting at the outside edge and working in a circular pattern towards the center. (This will keep the pears in place.) Continue to cook on the stovetop until the butter starts to bubble up around the edges, about 2 minutes. Transfer to the oven and bake, uncovered, until set and golden, 25 to 30 minutes.
- Carefully invert the pancake onto a serving dish. Serve with pats of butter and maple syrup for topping.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 431 |
| Total Fat | 18 g |
| Saturated Fat | 10 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 2 g |
| Sugar | 24 g |
| Protein | 13 g |
| Cholesterol | 135 mg |
| Sodium | 514 mg |
Reviews
I made this pancake today and wow was it delicious! I used a 10 inch ovenproof skillet and also arranged the pears with the large side on the outer edge opposite of what the recipe says, they fit better. Also added some freshly grated nutmeg to the batter and it was perfect. Also don’t overcook the pears… Put the brown sugar on the pears right away and put the lid on and cook for a couple minutes and then you’re ready to go with the rest of the recipe. It’s a KEEPER and will definitely make again!
Made this today and it’s especially yummy! The medium pan which FNetwork says is 8 inches was way too small. Almost needs a 9 inch. Besides this, it is delicious, easy and beautiful when done!
Easy recipe to make. The pears were good. I think apples would be good too. I substituted brown sugar with Splenda brown sugar. It was great. I will make again.
Easy to make and delicious end result