Carrageenan Free Maple-Ginger Pear Oven Pancake

Warm caramelized pears, fragrant ginger, and a cloud-like baked batter that puffs dramatically in the oven — this is the kind of weekend breakfast that makes everyone wander into the kitchen asking what smells so good. The pear filling gets a head start in a hot skillet, where butter and pure maple syrup coax the slices into something golden and almost jammy before the batter ever hits the pan. Ceylon cinnamon and freshly grated ginger give the whole thing a gentle, aromatic heat that feels sophisticated without being fussy. Carrageenan, a common additive in many processed dairy and plant-based products, is easy to accidentally bring into a recipe through store-bought milks or flavored syrups — here, every ingredient is straightforward and clean, from the whole milk to the pure maple syrup, so there's nothing hidden to worry about. The batter itself is just eggs, milk, flour, maple syrup, and salt, whisked smooth and poured right over the bubbling pears before the whole skillet goes into a blazing hot oven. It bakes up puffy and deeply golden at the edges with a tender, custardy center that collapses beautifully the moment you slice into it. Finish with a drizzle of maple syrup and a scatter of torn mint, and serve it straight from the skillet while it's still dramatic and steaming.

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