There’s a pear tree in my yard that inspires me to bake with its fragrant fruit. This upside-down pancake works best with a firm pear, not one that is fully ripe. —Helen Nelander, Boulder Creek, California
Upside-Down Pear Pancake
Upside-Down Pear Pancake
Prep Time
10 min
Cook Time
20 min
Yield
2 servings
Ingredients
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 large egg, room temperature
- 1/4 cup 2% milk
- 1 tablespoon butter
- 1 teaspoon sugar
- 1 medium pear, peeled and thinly sliced lengthwise
- Confectioners' sugar
Directions
- Preheat oven to 375°. In a large bowl, whisk flour and baking powder. In a separate bowl, whisk egg and milk until blended. Add to dry ingredients, stirring just until combined.
- Meanwhile, in a small ovenproof skillet, melt butter over medium-low heat. Sprinkle with sugar. Add pear slices in a single layer; cook 5 minutes. Spread prepared batter over pears. Cook, covered, until top is set, about 5 minutes.
- Transfer pan to oven; bake until edges are lightly browned, 8-10 minutes. Invert onto a serving plate. Sprinkle with confectioners’ sugar. Serve warm.
Nutrition Facts
1/2 pancake: 274 calories, 9g fat (5g saturated fat), 111mg cholesterol, 197mg sodium, 41g carbohydrate (12g sugars, 4g fiber), 8g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 medium-fat meat, 1/2 fruit.
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