
This dramatic oven pancake puffs up beautifully in a hot skillet, with caramelized pear slices baked right into the batter and layers of warm maple syrup and fresh ginger running through every bite. The combination of ripe pears, Ceylon cinnamon, and real maple syrup makes the whole kitchen smell incredible while it bakes. For anyone avoiding black pepper, this recipe is a genuinely satisfying find — so many sweet brunch dishes sneak in spice blends or pre-seasoned mixes that can be hard to vet, but every ingredient here is clean and straightforward. The batter comes together with just eggs, milk, flour, a touch of maple, and sea salt, so there's nothing hidden and nothing to second-guess. Starting the pears in a hot skillet on the stovetop before the batter goes in means you get golden, jammy fruit underneath a custardy, cloud-like pancake — it's a technique that looks impressive but is genuinely approachable. Finish it with a drizzle of extra maple syrup and a handful of torn fresh mint for a little brightness, then slice it straight from the pan while it's still puffed and dramatic. This is the kind of weekend brunch dish that earns serious compliments with very little effort.
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Place a 12-inch oven-safe skillet on the center rack and preheat the oven to 425°F (220°C).
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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