Lupin Free Maple-Ginger Pear Oven Pancake
There is something genuinely magical about watching a batter puff and billow in a hot skillet, and this oven pancake delivers that drama every single time. Caramelized pear slices sit beneath a golden, custardy shell, perfumed with fresh ginger and warm Ceylon cinnamon, all tied together with pure maple syrup at every stage of cooking. The batter itself is beautifully simple — eggs, whole milk, flour, and a touch of salt — which means every ingredient is easy to verify and there is nothing hidden to worry about. Lupin flour has quietly crept into a surprising number of pancake mixes and baked goods on store shelves, so making your own batter from scratch with plain all-purpose flour is the cleanest way to sidestep that concern entirely. The technique of preheating the skillet before adding the batter is what creates those dramatic, crispy edges and a tender, set center that slices cleanly into satisfying wedges. A final drizzle of maple syrup and a scatter of torn fresh mint bring brightness that cuts right through the richness. Serve it straight from the skillet while it is still puffed and proud — it waits for no one.
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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.
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