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Caramelized Pear Pancake

Caramelized Pear Pancake Caramelized Pear Pancake

Juicy chunks of caramelized pears can be found in every single bite, and it's made with whole wheat flour and 1% milk. A delicious and nutritious breakfast to start your day.













Trans-fat Free, High Fiber


1 tablespoon butter, unsalted
1 tablespoon olive oil
3 each pears
ripe and firm, peeled, cored and thinly sliced
3 tablespoons brown sugar
½ cup whole-wheat flour
teaspoon nutmeg
¼ teaspoon salt
2 each eggs
cup milk, 1%
1 x powdered sugar
to serve, or maple syrup


Postion the oven rack to upper middle and preheat the oven to 500 degrees F.

Add the butter and olive oil in a 9 or 10-inch cast iron pan over medium high heat until the butter starts bubbling. The pan will be heated up, make sure to use oven mitts when you touch the pan.

Add the pears and brown sugar, stirring often.

Cook the pears until they are browned and slightly caramelized, about 8 minutes.

Remove from the heat.

Meanwhile in a medium bowl, add the flour, nutmeg, sugar and salt, whisk well. Set aside.

In a small bowl, add the eggs and milk, whisk well.

Pour the liquid mixture into the flour mixture, and whisk until very smooth. Set aside.

Immediately pour the batter around the edges and over the pears.

Place the pan into the preheated oven by using your oven mitts.

Reduce the oven temperature to 425 degrees F.

Bake for about 15 minutes or until the edges of the pancake are brown and puffed. It should have risen almost above the edges of the pan.

Loosen the edges with a rubber spatular, invert the pancake onto a serving plate.

Dust the powdered sugar over the top and / or drizzle with maple syrup.

Serve warm.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 376g (13.3 oz)
Amount per Serving
Calories 49931% of calories from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 201mg 67%
Sodium 369mg 15%
Total Carbohydrate 28g 28%
Dietary Fiber 12g 48%
Sugars g
Protein 21g
Vitamin A 9% Vitamin C 19%
Calcium 8% Iron 16%
* based on a 2,000 calorie diet How is this calculated?


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