Puffed Pear Pancake

September 17, 2009

Puffed Pear Pancake

Amy Schwemm, Tucson CSA.  Adapted from Jane Brody’s Good Food Book

6 Asian pears (or more) Or substitute most any fruit.
1 tablespoon butter
2 tablespoons sugar
1 teaspoon vanilla
a few dashes cinnamon

1 cup white flour (whole wheat works, but it is much heavier in this)
1 cup milk
4 eggs
1 tablespoon sugar
1/4 teaspoon salt

Confectioner’s sugar for dusting, if serving as a dessert

Peel, core and slice fruit.  Melt butter in a skillet.  Add pears and sprinkle with 2 T sugar.  Cook, gently stirring, until most of the liquid has evaporated.  Add vanilla and cinnamon.  If skillet isn’t ovenproof, transfer to a deep dish pie plate.

Mix batter ingredients.  Pour over hot fruit and bake at 425 degrees for 20 minutes.  Reduce oven to 350, and bake for 10 to 15 minutes more, until puffed and brown.  Dust with confectioner’s sugar if desired.  Serve immediately.

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