Baked Pear Pancake with Gingered Maple Syrup

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* Exported from MasterCook *

 

Baked Pear Pancake with Gingered Maple Syrup

 

Recipe By :

Serving Size : 2 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 1/2 tablespoons granulated sugar

1/2 teaspoon cinnamon

2 ripe small pears -- (about 3/4 pound)

2 teaspoons fresh lemon juice

1/2 cup all-purpose flour

2 large eggs

1/3 cup milk

2 tablespoons unsalted butter

For syrup:

1/2 cup pure maple syrup

2 tablespoons water

1 tablespoon fresh lemon juice

1 tablespoon firmly packed light brown sugar

2 teaspoons minced crystallized ginger

1/4 cup raisins

Garnish: confectioners' sugar

Accompaniment: sour cream

 

Making one large puffy pancake is easier (and more impressive) than making many

smaller ones. If the handle of your skillet isn't ovenproof wrap it in several

layers of aluminum foil.

 

Preheat oven to 450 F.

 

In a cup stir together granulated sugar and cinnamon. Peel pears and quarter

them lengthwise. Core pear quarters and slice thin crosswise. In a bowl toss

pears with 2 teaspoons lemon juice and 1 tablespoon cinnamon sugar. in another

bowl whisk together flour, 1 tablespoon cinnamon sugar, and a pinch salt. in a

small bowl whisk together eggs and milk and add to flour mixture in a stream,

whisking until just combined (batter will be slightly lumpy).

 

In a well-seasoned 9-inch cast-iron skillet heat I tablespoon butter over

moderate heat, rotating skillet to coat, until foam subsides. Pour batter into

skillet and sprinkle evenly with pear mixture. Cook pancake 3 minutes, or until

underside is just set. Transfer skillet to middle of oven and bake pancake 10

minutes.

 

Make syrup while pancake is baking:

 

In a small saucepan bring all syrup ingredients except raisins to a boil,

stirring until sugar is dissolved, and simmer 5 minutes. Add raisins and simmer

I minute more. Remove gingered syrup from heat and keep warm, covered.

 

Sprinkle pear pancake with remaining cinnamon sugar and dot with remaining

tablespoon butter. Bake pancake 8 minutes more, or until puffed and golden.

 

Sift confectioners' sugar over pancake and serve immediately with gingered syrup

and sour cream. Serves 2.

 

Source:

" Gourmet's Quick Kitchen ISBN 0-679-45257-5 "

 

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Per Serving (excluding unknown items): 451 Calories; 18g Fat (34.5% calories

from fat); 11g Protein; 64g Carbohydrate; 2g Dietary Fiber; 224mg Cholesterol;

83mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 Fruit; 0 Non-Fat

Milk; 3 Fat; 1 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0