Low Sodium Maple-Ginger Pear Oven Pancake

Total time40 min

Prep time15 min

Cook time25 min

Low Sodium Maple-Ginger Pear Oven Pancake

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Ingredients

4 servings

For the pear filling

3 ripe but firm pears, peeled, cored, and sliced ¼-inch thick
Fresh Green Bartlett Pear Jumbo Green Anjou Pears Fresh Bosc Pear Fresh Red Pear Fresh Organic Green Bartlett Pear
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2 tbsp unsalted butter
3 tbsp pure maple syrup, divided
1 tsp fresh ginger, finely grated
¼ tsp ground ceylon cinnamon

For the batter

3 large pasteurized eggs
¾ cup whole milk
¾ cup all-purpose flour
1 tbsp pure maple syrup
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tbsp unsalted butter

For serving

1 tbsp pure maple syrup, for drizzling (optional)
1 tbsp fresh mint leaves, torn (optional)

Instructions

1
Place a 12-inch oven-safe skillet on the center rack and preheat the oven to 425°F (220°C).
2
In a mixing bowl, whisk together the pasteurized eggs, whole milk, all-purpose flour, 1 tbsp maple syrup, and fine sea salt until the batter is smooth and pourable with no visible lumps, about 1 minute. Set aside.

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