Maple Pear Deep-Dish Pancake
photo by katew
- Ready In:
- 1hr 35mins
- 2 medium firm ripe pears, pared, cored, sliced (about 2 cups)
- 1⁄2 cup maple syrup
- 1 lemon, zest of, grated large
- 1 cup milk
- 1⁄2 cup sour cream
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1⁄3 cup sugar
- 1⁄4 teaspoon salt
- 1⁄3 cup sliced blanched almond, lightly toasted
- 1 cup heavy cream
- Toss pears, syrup, and lemon zest together in medium bowl. Let stand, stirring occasionally, 45 minutes.
- Heat oven to 350 degrees. Butter wide round 1-1/2-quart baking dish.
- Place milk, sour cream, eggs, vanilla, flour, sugar, and salt in blender or food processor and process just until blended, about 1 minute.
- Pour enough batter into prepared baking dish to measure 1/4 inch. Bake until slightly firm, 12-15 minutes.
- Remove pear slices from syrup with slotted spoon; reserve syrup. Arrange slices closely together on baked batter and sprinkle with almonds. Cover with remaining batter. Spoon reserved syrup evenly over top.
- Bake until wooden pick inserted in center of pancake comes out clean, about 1 hour. Let pancake cool on wire rack 30 minutes. Serve warm, with cream.
Questions & Replies
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Delicious! I made this in a souffle dish and it puffed up nicely to the top of the dish...it looked quite impressive. This is a wonderful breakfast dish, especially when you have special guests. Made as written but did not serve with the heavy cream. This recipe is perfect as is but I also like katew's suggestion to add some almond extract. Yum! Made for 1-2-3 Hits.
This is an excellent dessert or breakfast.I made this last night and when cooked just turned out the oven till morning and my result was perfect. I forgot my almonds on top and wish I had dropped some almond essence into the mixture but will do so next time. My pears were Buerre Bosc and worked well. Made for ZWT 6.
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I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!