Fluffy Oven Pancake with Pears
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 431
- Total Fat
- 18
- Saturated Fat
- 10
- Carbohydrates
- 56
- Dietary Fiber
- 2
- Sugar
- 24
- Protein
- 13
- Cholesterol
- 135
- Sodium
- 514
- Total: 45 min
- Active: 15 min
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
- 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.)