Rich coconut milk gives this oven pancake its silky, custardy base, whisked together with eggs and a touch of vanilla until the batter turns thin and pourable. Sweet, caramelized pears simmered with maple syrup and warm cardamom get scattered across the top before the whole thing goes into a scorching-hot skillet, where it puffs up dramatically into golden, custard-soft edges with a set, tender center. Pulled straight from the oven and dusted with a little powdered sugar, it's the kind of dramatic, skillet-to-table dish that gets oohs the second it lands on the table. Every slice has that perfect contrast of crisp, puffed edge and soft, coconut-rich middle studded with jammy pear. It's a fantastic option for a dairy free brunch spread, easy enough for a weekend morning but impressive enough for guests. Serve it immediately while it's still dramatically puffed, since it settles quickly once it leaves the heat.
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Place a 10-inch oven-safe skillet in the oven and preheat to 425°F (220°C). Allow the skillet to heat for at least 15 minutes while you prepare the batter and pears.
In a mixing bowl, whisk together the eggs, coconut milk, flour, 1 tbsp maple syrup, vanilla extract, and salt until the batter is smooth and no dry streaks remain — it should be thin and pourable, similar in consistency to heavy cream.
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