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Puffy Pear Pancake

the.instructor's picture
Ingredients
  Anise seed 1 Teaspoon
  Butter/Margarine 2 Tablespoon
  Bartlett pear/Anjou pears 3 Large, cut in half lengthwise (peeled, cored)
  Eggs 5 Large (separated)
  Sugar 1⁄2 Cup (8 tbs)
  Vanilla 1⁄2 Teaspoon
  All purpose flour 1⁄4 Cup (4 tbs)
Directions

Place an 8- to 10-inch frying pan with ovenproof handle over medium heat.
Add anise seed and butter.
When butter melts, add pears; cook until fruit is lightly browned on both cut and rounded sides, about 10 minutes; turn pears over occasionally.
When pears are browned, turn cut side down and space evenly apart in pan; remove from heat but keep warm.
Meanwhile, in a large bowl, whip egg whites on high speed until foamy, then whip in sugar.
Continue beating-until whites hold stiff peaks.
With unwashed beaters, beat yolks in another bowl until double in volume, then stir in vanilla and flour; beat until well mixed.
Stir about 1/4 of the whites into yolks, then fold yolk mixture gently into whites.
Pour egg mixture over warm pears, pushing batter down between fruit with a slender spatula.
Cook over medium heat until pancake is dark gold on bottom (lift a corner with a spatula to check).
Then bake pancake in a 300° oven until the top is dark gold color and the center is set (cut to test), about 15 minutes.
With a knife, loosen pancake from pan sides.
Place a large plate (slightly wider than frying pan) over the pan; invert pancake and lift off frying pan.
Cut into 6 wedges

Recipe Summary

Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Dish: 
Pancake
Ingredient: 
Pear
Interest: 
Healthy

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