Maple Pear Deep-Dish Pancake

"An even richer version of this luscious treat! This smells unbelievable baking in the oven. Prep times does not include standing or cooling time."
 
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photo by katew photo by katew
photo by katew
Ready In:
1hr 35mins
Ingredients:
12
Serves:
6
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ingredients

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directions

  • 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.

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Reviews

  1. threeovens
    This cake cooks for a long time, but it is so simple to make it is worth it. It is not overly sweet, but I would save it for dessert.
     
  2. WW Girl
    This dish feels like a dessert in a fancy restaraunt. I love the texture. Next time, I am going to try leaving out the lemon and replacing it with cinnamon. I think that would be a nice twist. I put ice cream on top instead of cream. Loved it!
     
  3. swissms
    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.
     
  4. katew
    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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RECIPE SUBMITTED BY

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!!
 
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