This beautiful oven pancake makes an impressive presentation, but it’s actually super simple to prepare. It’s also a quick way to make pancakes for a group! Preheating the frying pan before adding the fruit and batter gives the pancake a head start, so that once in the oven it billows like a popover. If you like, divide the pears and batter between individual baking pans, and reduce the baking time by a few minutes. Tart apples such as Granny Smith can be substituted for the pears. (Tip: you can also serve the pancake as a dessert — just add a scoop of vanilla ice cream.)
Caramelized Pear Oven Pancake
4 Tbs. (2 oz./60 g.) unsalted butter
4 cups (1 lb./500 g.) diced, peeled pears, such as Anjou or Red Bartlett
2 Tbs. firmly packed light brown sugar
Juice of 1/2 lemon
1/2 tsp. ground cinnamon
4 large eggs, lightly beaten
1 cup (8 fl. oz./250 ml.) whole milk
1 tsp. pure vanilla extract
1 cup (5 oz./155 g.) all-purpose flour
1/8 tsp. kosher salt
Confectioners’ sugar for dusting
Position a rack in the lower third of the oven and preheat to 425°F (220°C).
In a large frying pan about 12 inches (30 cm.) in diameter, melt 2 tablespoons of the butter over medium-high heat. Add the pears and brown sugar and cook, turning as needed, just until crisp-tender, about 4 minutes. Sprinkle evenly with the lemon juice and cinnamon and stir to combine. Add the remaining 2 tablespoons butter and swirl the pan until the butter melts and coats the bottom and sides of the pan.
In a bowl, whisk together the eggs, milk and vanilla. Sift the flour and salt over the mixture and whisk until blended. Carefully pour the batter over the hot fruit. Bake until puffed and golden brown, 20-25 minutes. Dust the top with confectioners’ sugar. Serves 6.
Find more mouthwatering recipes in our cookbook Dessert of the Day, by Kim Laidlaw.