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Recipe

German Pear Pancake

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Scott Phillips

Servings: 4 to 6

This light and airy German-style pancake is traditionally made with apples, but Bosc pears are a delicious variation. Puffy right out of the oven, the pancake will deflate a bit by the time you slice it.

Ingredients

  • 1 large firm-ripe Bosc pear, peeled, cored, and cut into 1/8-inch-thick slices
  • 1 large lemon, finely grated to yield 1/2 Tbs. zest, squeezed to yield 2 Tbs. juice
  • 4 large eggs
  • 3/4 cup whole milk
  • 1/4 cup granulated sugar
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. kosher salt
  • 3 oz. (2/3 cup) all-purpose flour
  • 1-1/2 oz. (3 Tbs.) unsalted butter, cut into 3 slices
  • 3 to 4 Tbs. confectioners’ sugar, for garnish
  • Crème fraîche (optional)

Nutritional Information

      Calories (kcal) : 240
      Fat Calories (kcal): 90
      Fat (g): 10
      Saturated Fat (g): 5
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 3
      Cholesterol (mg): 140
      Sodium (mg): 160
      Carbohydrates (g): 31
      Fiber (g): 2
      Protein (g): 7

Preparation

  • Position a rack in the center of the oven and heat the oven to 400°F.
  • In a medium bowl, toss the pear slices with the lemon juice and set aside.
  • In a large bowl, beat the eggs with an electric hand mixer on high speed until thick and frothy, about 3 minutes. Add the milk, granulated sugar, vanilla, salt, and lemon zest and mix on low speed until combined. Sift in the flour and mix on low speed until combined (don’t worry if there are lumps).
  • Heat a 12-inch cast-iron skillet over medium heat until hot, about 2 minutes. Add the butter, and when it begins to foam, add the pear slices, quickly turning them to coat with the butter, and arranging them in a single layer. Pour the batter evenly over the pears  and transfer the skillet to the oven. Bake until the pancake is set in the middle, the sides have risen, and the bottom is nicely browned, about 20 minutes.
  • Sprinkle the pancake with the confectioners’ sugar. Serve immediately with a dollop of crème fraîche, if using.

Tip

Thick, heavy cast-iron skillets distribute heat evenly to produce a well-browned, nicely textured crust on baked goods. In a comparative tasting of this pancake recipe in the Fine Cooking test kitchen, the one baked in cast iron had a crust clearly superior to the one baked in stainless steel.

Reviews

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Reviews

  • michael45 | 07/25/2016

    I used a blender to mix the batter. First the eggs, milk, zest, vanilla and sugar. Then I mixed in the flour. Blending gives the batter bubbles. Bubbles are air. Air creates rise and puffiness. The finished pancake was gorgeous and it was absolutely delicious. Always a favorite with good bacon on a Sunday night!

  • User avater
    familybliss | 04/18/2013

    Such a great dish for breakfast!

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