We have now had this for dinner twice this week. The first time because I found this recipe at Real Simple and wanted to try it. The second time was because it wasn’t everything it should have been and, having seen the potential, I wanted to get it right. Also, my daughter asked me if we could have the exact same dinner again the next day, so what better excuse to perfect the recipe while the changes you want to make are still fresh in your mind? The first recipe was way too eggy and soft, but the flavour was fantastic. I remembered seeing an oven pancake recipe over at Deanna’s Daughter, so I read that one over and combined and updated the two to come up with this and it’s great. The texture is more really thick crepe than pancake, which in my world is a plus, and the pears add a wonderful mellow compliment to the cinnamon sugar broiled onto the top. I can easily imagine this as dessert with a scoop of vanilla ice cream on top, but we had it for dinner (twice) with Spolumbo’s chicken blueberry sausages on the barbeque, basted with maple syrup instead of bbq sauce. Try this one, you won’t regret it.
pinch of salt
1/2 cup spelt flour
1/2 cup milk
1 tsp vanilla
2 Tbsp butter, melted
3 1/2 Tbsp sugar, divided
1 tsp cinnamon
1. Heat oven to 350. Grease a 9″ cast iron skillet and place in oven to preheat; alternately, spray a non stick oven proof pan with cooking spray, no need to preheat the pan.
2. Place eggs, salt, flour, milk, vanilla, butter and 2 Tbsp of sugar in a blender and blend on medium speed until smooth.
3. Arrange pear slices in the bottom of the pan, the pour blended mixture over top. Bake for 30 min or until puffed up and just turning golden on top.
4. Stir together remaining sugar and cinnamon and turn your oven to broil. Sprinkle cinnamon/sugar mixture on pancake and place under the broiler for 1 or 2 min until browned, but not burnt. Slice and serve!