Thursday, October 14, 2010
Whole-Wheat German Pancake with Pears
Adapted from Whole Foods Market
I love pears and is always looking for recipes with pears. This recipe caught my attention because it is made using whole-wheat flour and doesn't require much sugar. The original recipe states to use an 11-or 12-inch cast-iron or ovenproof skillet, but I only had a 10-inch cast-iron skillet which worked out well. The texture was like a pancake loaded with baked pears goodness. Although I was quite satisfied with the original recipe as written, I prefer the pancake to be a little sweeter, I also like to taste more cinnamon, and could use a hint of vanilla. These adjustments are already included in the following recipe:
2 tablespoons unsalted butter or coconut oil (1.0 ounce)
4 large eggs (7.2 to 7.6 ounces)
1 cup 2% reduced fat milk or unsweetened carton coconut milk (8 ounces)
3 tablespoons organic cane sugar (1.2 ounces)
1 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1/4 teaspoon fine sea salt
3/4 cup whole wheat flour (3.1 ounces)
2 Bartlett pears or 3 Bosc pears, peeled, cored and thinly sliced (1:0.4 to 1:3.6 pounds weighed at purchased; 13.6 to 15.2 ounces after peeled, cored and sliced)
Powdered sugar or maple syrup (Optional)
Preheat oven to 425 degrees. Position oven rack to the center of the oven.
Lightly spray a 10-inch cast-iron or ovenproof skillet with nonstick baking spray. Place butter in the skillet and heat in the oven until butter is melted, about 3 minutes.
Meanwhile, in a blender, combine the eggs, milk, cane sugar, cinnamon, vanilla and salt. Blend until smooth. Add the flour and blend again. Remove skillet from oven, swirl the melted butter to coat the bottom of the skillet. Pour in the batter. Top with pears. Return skillet to the oven and bake until the pancake is puffed and browned and pears are tender, about 21 minutes. Remove from oven and let sit for about 5 to 10 minutes before serving. Sprinkle with powdered sugar and cut into wedges for serving. Can also serve pancake with drizzle of maple syrup.
Yields 6 servings