Puffed, golden, and dramatically risen straight from a hot skillet, this oven pancake turns a simple egg batter into something showstopping. Full-fat coconut milk gives the base a subtle richness, while vanilla and a touch of maple syrup round out the flavor before the whole thing bakes into a custardy, souffléd cloud. The real star is the topping: ripe pears caramelized in butter with maple syrup and warm cardamom, scattered over the batter so every wedge gets that soft, spiced fruit in every bite. It's the kind of dish that looks impressive but comes together with basic pantry moves — whisk, pour, bake. A dusting of powdered sugar at the end is the perfect finishing touch, and it's best sliced and served immediately while those edges are still puffed and dramatic. This one is a great fit for a gluten free brunch spread, no fuss required.
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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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