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Baked French Pear Pancake

From OLDE RHINEBECK INN C. 1745
Makes 1 Large Custardy Pancake for 6 Portions

Ingredients

One 29 oz. Can of sliced or halved pears
1/2 cup all purpose flour
1/2 cup light brown sugar
4 large eggs
2 teaspoons vanilla extract
1/8 teaspoon salt
4 tablespoons butter
confectioner’s sugar

Directions

  • Use a round oven proof metal pan 10” across the bottom, sides about 2” high.
  • Preheat oven to 375 degrees.
  • Drain pears in a strainer set over a measuring cup and reserve ¾ cup of syrup.
  • Slice pears to ½-inch thick at base, removing blemishes.
  • Put eggs first, then flour, sugar, vanilla, and salt into a food processor or blender.
  • Process to a smooth, thick batter, scraping sides once or twice.
  • Add 3 Tablespoons butter and the reserved pear syrup to the batter.
  • Process to incorporate.
  • Put the remaining 1 tablespoon of butter in pan on stovetop to melt.
  • Pour batter into pan, arrange pears in the batter,
  • Bake uncovered for about 30 minutes, until brown and fluffy.
  • Sift with powdered sugar and enjoy!
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