Celery Free Maple-Ginger Pear Oven Pancake
This dramatic oven pancake is the kind of weekend breakfast that makes everyone wander into the kitchen asking what smells so good. Caramelized pear slices get a hit of fresh ginger and warm Ceylon cinnamon before being blanketed in a custardy, puffed batter that bakes up golden and spectacular right in the skillet. The whole thing comes together with pantry staples — eggs, milk, flour, butter, and pure maple syrup — so there is nothing hidden or complicated to worry about. Celery and celery-derived ingredients are completely absent from every component, from the spiced fruit filling straight through to the optional mint garnish, making it a genuinely relaxed choice for anyone navigating that allergy. The trick to getting that impressive puff is a screaming-hot skillet and resisting the urge to stir once the batter goes in — the oven does all the dramatic work from there. Serve it straight from the pan while it's still billowing, drizzled with a little extra maple syrup, and watch it disappear before anyone has a chance to grab plates.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the pear filling
- 3 ripe but firm pears, peeled, cored, and sliced ¼-inch thick
- 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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!