German Pancake with Caramelized Pears
Enjoy a big brunch at your home without the hours of work with this easy and tasteful German Pancake with Caramelized Pears. This pancake recipe is one of the best options for breakfast or brunch because it tastes divine and is simple enough for anyone to make. The caramelized pears sound fancy; however, they are cooked simply with butter, sugar, and cinnamon. The touch of cinnamon adds just the right amount of flavor depth.
The pancake batter can be prepared in advance. After the pears are caramelized and placed in the Swiss Diamond Nonstick 8-inch Fry Pan, the batter simply gets poured over everything. Then it is a matter of setting the oven and enjoying your morning coffee or brunch gathering. It is one of the best breakfast items to serve for a crowd because it makes a large pancake that many people can enjoy.
Serves4 people
Cooking Vessel SizeSwiss Diamond 8-Inch Fry Pan
Ingredients
- 4 eggs
- 1 cup whole milk
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 3 Anjou (Red or Green) USA Pears, peeled, cored, and sliced, about 3 cups
- 1/2 teaspoon cinnamon
- 2 tablespoons unsalted butter
- powdered sugar, optional, for garnish
- 1/4 cup sugar
Instructions
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Preheat oven to 450 degrees F.
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In a large mixing bowl, whisk the eggs. Add milk and whisk until combined. Add salt, sugar, and vanilla and whisk until combined. Add in flour and whisk until batter is smooth.
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Melt the butter in a Swiss Diamond 8-Inch Fry Pan. Add the pears and cinnamon and cook, stirring gently, until the pears begin to soften, about 5 minutes. Add the sugar and cook over medium-heat, stirring, for 3 minutes. Pears will still be somewhat firm.
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Pour the batter evenly over the top of the pears. Transfer the fry pan to the oven and bake until the edge of the pancake begins to turn brown and puffs, about 15 minutes.
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Remove the fry pan from the oven and if desired sift powdered sugar on top using a sifter or fine mesh strainer. Slice into quarters and serve immediately.
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