GERD Friendly Cinnamon-Cardamom Pear Oven Pancake
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Learn more →Ingredients
4 servings
For the batter
- 3 large eggs
- ¾ cup whole milk
- ¾ cup all-purpose flour
- 1 tbsp granulated sugar
- ½ tsp ground ceylon cinnamon
- ¼ tsp ground cardamom
- ¼ tsp salt
- 1 tsp pure vanilla extract
- 2 tbsp unsalted butter
Ingredient noteThough high-fat foods can worsen reflux, this recipe has only a small amount of butter (~2 1/2 teaspoons per serving), making it likely fine for many with GERD. If you prefer to always avoid butter, please tap it and change its rating to Red.
For the pears
- 2 medium ripe pears, peeled, cored, and sliced ¼-inch thick
- 1 tbsp unsalted butterIngredient note
Though high-fat foods can worsen reflux, this recipe has only a small amount of butter (~2 1/2 teaspoons per serving), making it likely fine for many with GERD. If you prefer to always avoid butter, please tap it and change its rating to Red.
- 1 tbsp granulated sugar
- ¼ tsp ground ceylon cinnamon
- ⅛ tsp ground cardamom
For serving
- powdered sugar, for dusting (optional)
- fresh thyme leaves, for garnish (optional)
Instructions
- 1
Place a 12-inch oven-safe skillet on the center rack of the oven and preheat to 425°F (220°C).
- 2
Combine the eggs, milk, flour, 1 tbsp sugar, 1/2 tsp Ceylon cinnamon, 1/4 tsp cardamom, salt, and vanilla extract in a blender and blend on high for 20–30 seconds until completely smooth and slightly frothy. Alternatively, whisk vigorously in a large bowl until no lumps remain. Set the batter aside while you prepare the pears.
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