Pescatarian Maple-Ginger Pear Oven Pancake
This dramatic oven pancake is the kind of weekend breakfast that makes everyone wander into the kitchen wondering what smells so incredible. Caramelized pear slices get a hit of fresh ginger and warm Ceylon cinnamon before being blanketed in a custardy, egg-rich batter that puffs up beautifully in a screaming-hot skillet — think Dutch baby meets a cozy autumn fruit tart. The whole thing comes together in one pan, which means less cleanup and more time lingering over coffee. Pure maple syrup does double duty here, deepening the flavor of the pears during the stovetop step and adding a glossy finishing drizzle once it comes out of the oven. Torn fresh mint at the end might sound unexpected, but it cuts through the richness in the best possible way. Serve it straight from the skillet while the edges are still crisp and the center is just set — this is not a dish that waits around.
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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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