Name: Fluffy Oven Pancake with Pears
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 6 servings
Ingredients: 1 3/4 cups all-purpose flour (see Cook's Note); 3 tablespoons granulated sugar; 1 tablespoon baking powder; Kosher salt; 1 1/4 cups milk; 1 teaspoon pure vanilla extract; 3 large eggs, lightly beaten; 6 tablespoons unsalted butter, melted, plus more at room temperature for serving; 1 cup cottage cheese; 1 firm ripe pear, peeled, cored and cut into 12 wedges; 2 tablespoons light brown sugar; Maple syrup, for serving

Directions

Watch how to make this recipe.

Preheat the oven to 375 degrees F.
Whisk the flour, granulated sugar, baking powder and 1/2 teaspoon salt in a large bowl. Whisk the milk, vanilla, eggs and 4 tablespoons of the butter in a medium bowl. Add the wet ingredients to the dry and whisk until just combined. Fold in the cottage cheese with a rubber spatula. Transfer the mixture to a large liquid measuring cup for easy pouring.
Heat the remaining 2 tablespoons butter in a medium ovenproof nonstick skillet over medium heat until bubbling. Arrange the pear wedges in the skillet in a pinwheel pattern, with the thin tips pointing out and the rounded ends meeting in the center. Cook to soften the pears slightly, about 2 minutes. Sprinkle with the brown sugar, cover and cook until the sugar starts to melt, about 2 minutes.
Uncover the skillet and pour in the batter, starting at the outside edge and working in a circular pattern towards the center. (This will keep the pears in place.) Continue to cook on the stovetop until the butter starts to bubble up around the edges, about 2 minutes. Transfer to the oven and bake, uncovered, until set and golden, 25 to 30 minutes.
Carefully invert the pancake onto a serving dish. Serve with pats of butter and maple syrup for topping.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)