This Pear Pancakes recipes originally appeared in the October 2007 issue of Every Day with Rachael Ray. Don't let the name of this recipe fool you - the "pancakes" cook in the oven in a cast iron skillet, and more resemble a cobbler than traditional pancakes. Cut into wedges to serve.
Ingredients
• 2/3 cup granulated sugar, divided
• 1/4 cup pear nectar
• 2 medium Anjou or Bosc pears, thinly sliced (lengthwise)
• 1 cup half-and-half
• 3 large eggs
• 2 teaspoons pure vanilla extract
• 1/2 cup flour
• 1/2 teaspoon salt
• Confectioners sugar
Preparation
1. Preheat the oven to 425F.
2. Add 1/3 cup granulated sugar to deep, 10-inch cast-iron skillet, plus pear nectar and pear slices. Sprinkle pear slices with 1 tablespoon granulated sugar.
3. Cook over medium-high heat until sugar caramelizes, about 10 minutes. Do not disturb during cooking time.
4. While pear mix is cooking, combine half-and-half, eggs and vanilla in a blender.
5. Add flour, salt and remaining granulated sugar. Blend on high speed for 30 seconds, then scrape down the sides of the blender and blend for 10 seconds more.
6. Pour the batter over pears and bake until lightly browned and puffy, about 15 minutes.
7. Lower heat to 350F and bake until a skewer inserted in the center comes out clean, about 10 minutes more.
8. Sprinkle with confectioners sugar before serving.
Source
• Pear Nectar Recipes index
