Family members love this simple to make poached salmon. With this dinner, I advise adding rice and a vegetable.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
| Yield: | 1 large puffed pancake |
Ingredients
- 2 large firm pears, cored and cut into 1/8-inch-thick slices
- ½ cup white sugar, divided
- 2 tablespoons lemon juice
- 1 ½ teaspoons lemon zest
- ¼ cup butter, sliced
- 6 large eggs
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
- ½ teaspoon kosher salt
- 1 cup all-purpose flour
- 1 tablespoon confectioners’ sugar, or to taste
Instructions
- Toss pear slices with 1/4 cup white sugar, lemon juice, and lemon zest to coat.
- Arrange butter in a 12-inch cast-iron skillet and place on the center rack of the oven. Heat oven to 400 degrees F (200 degrees C). Remove skillet from oven once the butter has just melted, 3 to 5 minutes.
- Beat eggs in a large bowl until frothy; add milk, 1/4 cup white sugar, vanilla extract, and salt and mix until just combined. Sift flour into egg mixture and stir until batter is just mixed.
- Stir pear slices into the melted butter and spread into a single layer. Pour batter over pears.
- Bake in the preheated oven until pancake is set in the middle, the sides have risen, and the bottom is browned, 28 to 30 minutes. Top pancake with confectioners’ sugar.
- Using a preheated, cast-iron skillet will distribute heat evenly and produce a superior, well-browned, nicely textured pancake.
Nutrition Facts
| Calories | 265 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 158 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 5 g |
| Sodium | 227 mg |
| Sugars | 20 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
It was delicious. A hit with my picky teen. I did add an extra pear as mine were not firm and needed used. Otherwise I followed the recipe as written.
Didn’t change a thing! It was superb, as are all your recipes. We are foodies and make everything from scratch and have never been disappointed with any recipe from your site.
This is one of my go to’s during pear season. I add fresh ground cardamom and cinnamon. And I substitute Bob’s Red Mill One-to-One gluten free flour. Turns out wonderful every time!
I rate this four because I like it better with some tweaks. That said, it is also good as written and it may just be personal taste. I think of this kind of like a fruity bread pudding. I used two very ripe pears and a plum. I like how much fruit was in the pancake. I reduced sugar in the fruit by about half. In the batter, I reduced the sugar by 1/4. We didn’t add sugar on top and found it plenty sweet this way! I liked it better with a 1/4 tsp cinnamon and 1/4 tsp nutmeg . Those additions made it even more delicious. This is a great option to make for breakfast with company, maybe together with breakfast sausage or bacon. I loved how it puffed up and also crisped on the sides of the cast iron pan.
AMAZING! I usually change things up, but all I did was use baking splenda in place of sugar. family is begging me to make more the following day….easy to make too
Great recipe. I followed some of the recommendations. Added 1/2 cup flour, 1 teaspoon baking powder and nutmeg. Then did 7 minutes at 425 and 23 minutes at 400. Turned out great. Thanks for all the recommendations
This was very good but the lemon juice hid the pear taste. Will make it with half the lemon juice next time.
very good
This was most excellent. The texture inside it was wonderful and it rose really well in the oven. There was a good ratio of pear to pancake. It was a little on the sugary side, and I will consider reducing the vanilla little bit next time. I followed the recipe, but I did take out the eggs and milk to get to room temperature before starting. I also halved the recipe and cooked it in a 9 inch pie plate. Make sure you warm the dish in the oven as instructed or it will not rise properly.
I made this in a 9×13, so I increased the butter to a stick. I used a can of sliced Peaches because it is winter in MN. I increased the flour to 1.5 cups and added 1/2 teaspoon of baking powder, I would even increase to 1 tsp of baking powder. I would make this recipe this way again and again. It was perfect. Sometimes the oven pancake dish can be too custardy for my liking.
Yummy! I changed my previous 4 star rating to 5 stars. Followed recipe exactly except I started the cooking at 425 for the first 7 minutes then turned it down to 400 for the last 23 minutes.
I have an over-abundance of pears so I whipped this up. This taste good. I started it on top of the stove and finished under the broiler. Done in under 10 minuets. Oh yeah. Should mention. I used commercial pancake mix to save time. No one was any the wiser.
Sooo yummy! it’s quick and easy to make. my picky toddler even ate it! i made with cinnamon apples served on top! So good!
used 3 pears instead of 2 and doubled the vanilla. Perfect! My family loved this and kids asked to make this a “do-over”
I had a few ripe pears so I looked for a brunch recipe to use them in. This skillet pancake was perfect. Very eggy and rich, I’ll definitely make it again. The only change I made was I added a dash of nutmeg to the batter. Next time I may use less sugar in the pear mixture to allow even more of the fresh flavor to come through. This one’s a winner for me!
Just made this for the first time and it came out delicious and smelled so good! Definitely a keeper!
What a wow factor for Sunday morning/brunch. Reminds me of the French clafoutis! Simple yet delicious
I had just 2 pears and the oven going. Thought I try it. Very good and easy to make. I served it with maple syrup (homemade). Give it a try!
Excellent – was a great brunch dish and enjoyed by all. Only change I made was to use peaches instead of pears, because that’s what I had on hand. Will definitely make again and next time will try it with the pears. Thanks for sharing this recipe.
Easy and delicious!
Baked it in cast iron skillet. Needed ~10 minutes extra cooking time. Substituted one thinly sliced apple for pear.