This sweet treat, ideal for a weekend brunch, can go straight from the oven to the table in the frying pan. Filled with luscious caramelized pears, it has a texture between that of a pancake and that of a popover.
- 4 tablespoons (2 oz/60 g) unsalted butter
- 2 Bosc or Anjou pears, cored and sliced
- 1?2 teaspoon ground cinnamon
- 4 large eggs
- 3?4 cup (6 fl oz/180 ml) whole milk
- 1 teaspoon vanilla extract
- 3?4 cup (4 oz/125 g) all-purpose flour
- 3 tablespoons packed light brown sugar
- Honey for serving
- Confectioners’ sugar for serving
Makes 6 servings
Preheat the oven to 450°F (230°C).
- In a 10-inch (25-cm) frying pan over medium-high heat, melt the butter. Add the pears and cinnamon and cook, turning once, until the pears are golden brown, 3–4 minutes.
- In a large bowl, using an electric mixer on medium speed, beat the eggs, milk, and vanilla until smooth. Continuing to beat on medium speed, slowly add the flour and then the sugar and beat until a smooth batter forms. Pour the batter over the pears. Bake until the pancake is puffed and golden brown, 12–15 minutes.
- Remove from the oven and drizzle with honey. Dust with confectioners’ sugar. Serve right away.
Appears with permission from Cooking in Cast Iron. Recipes by Valerie Aikman-Smith; photographs by Ray Kachatorian. Copyright 2010 by Weldon Owen Inc.