I’ve always found that the most frustrating part about making pancakes is that you can only make a few at a time. You then have to try to keep them warm while you make the rest if you have any hope of eating breakfast with people rather than just manning the stove while everyone else eats in batches.
This skillet pancake is easy to make and takes just a few minutes before you pop it into the oven. It puffs up like a popover or a souffle while it bakes, but when cooling it settles down. It’s lightly sweet on its own, but a dusting of powdered sugar and a drizzle of maple syrup make it a perfect breakfast. Alternatively, you could add a scoop of ice cream and make it for dessert!
skillet-baked pear pancake
makes 8 servings
4 tablespoons unsalted butter
4 cups pears, peeled and thinly sliced
2 tablespoons light brown sugar, firmly packed
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
3 large eggs, lightly beaten
1 cup milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/8 teaspoon salt
Confectioners’ sugar for dusting
Maple syrup for drizzling
Preheat the oven to 425 degrees. Heat the skillet over medium heat and add 2 tablespoons of the butter. Once melted, add the brown sugar and pears and cook until tender, about 5 minutes. Add the remaining butter, lemon juice cinnamon, and nutmeg, stir, and cooked just until the butter melts. Meanwhile, whisk together the eggs, milk, and vanilla in a bowl. Sift in the flour and salt and whisk until well combined. Bake for 20-25 minutes or until cooked through and a knife inserted comes out clean. Let cool for 5 minutes and dust with sugar before serving. Optionally, drizzle with maple syrup.