If you remember from last week's pear post, I received a basket of pears from a friend and have been trying to use them all up before a single one spoils.

  Randy has been having to work late a lot lately, which every mother of small children knows is just a complete party.  And by "complete party" I mean the girls have discovered entire new LEVELS of naughtiness and this mama is usually ready to clock out by 3:00 pm.

But that's not what we're talking about today.

   When Randy IS working late and not going to be joining us for dinner, sometimes as a matter of survival, we cheer ourselves up by having a particularly girly supper, followed by popcorn and a chick flick.  Usually does the trick.

   So the other night we had breakfast for supper, which is certainly one of my FAVORITE meals to do, but not necessarily my husband's.  In an effort to use up more pears, I found this baked pear pancake on Pinterest via Bojon Gourmet, and had to give it a try.




Baked Pancake with Pear and Cardamom

Adapted from Local Flavors

Makes 4 servings

3 tablespoons butter
3/4 cup all-purpose flour
1/2 teaspoon salt
4 eggs
1 cup whole milk
1 teaspoon vanilla extract
2 - 3 medium, buttery pears, ripe but firm, cut off the core and sliced 1/4 - 1/2" thick
1/2 teaspoon ground cardamom
juice of 1/2 lemon
2 tablespoons sugar
powdered sugar for dusting (optional)
maple syrup for drizzling

Position a rack in the center of the oven and preheat to 400º. Place the butter in a 10" cast iron (or other oven proof) skillet and put in the oven to melt.

Combine the flour and salt in a large bowl, make a well, and add the eggs. Whisk to combine, adding the milk little by little until the batter is smooth. Whisk in the vanilla and about two-thirds of the melted butter. Set aside.

Heat the skillet with the remaining butter over a medium flame, and brush some of the butter around the rim of the skillet. Toss in the pears, cardamom, lemon juice and sugar. Cook, stirring occasionally, until the pears are tender and the sugars are beginning to caramelize, about 10 minutes.

Pour the batter into the hot pan over the pears and place in the oven. Bake until golden and dramatically puffed, as though trying to escape from the pan, about 25 minutes. Dust with powdered sugar and cut into wedges. Drizzle with maple syrup and serve immediately.

Leftovers, should there be any, reheat beautifully in a toaster oven in 5 or 10 minutes.


   I was quite surprised how simple and quick this recipe ended up being, and I even skipped the cardamom, because I didn't have it.  Pretty bold for it being part of the title and all, I know.  I just substituted cinnamon and nutmeg and I thought it turned out quite yummy.  But that's coming from me, and that's how I cook all the time.  Not too particular, nothing too fussy, just throw it all together and see how it turns out.

Pastry chefs everywhere are shedding a tear.

Hope you enjoy it!