Warm caramelized pears, fragrant ginger, and a cloud-like baked batter coming together in a single skillet — this is the kind of weekend breakfast that makes everyone wander into the kitchen asking what smells so good. The batter is built entirely from eggs, whole milk, and all-purpose flour, so there's no rye or rye-adjacent grain anywhere in the mix, making it a genuinely stress-free choice for anyone navigating grain sensitivities. Pure maple syrup does double duty here, sweetening both the silky pear filling and the batter itself, while freshly grated ginger and Ceylon cinnamon give the whole dish a warmth that feels almost spiced without being heavy. The technique is straightforward: get your skillet screaming hot, let the pears caramelize undisturbed, then pour the batter right over the top and let the oven do the dramatic work of puffing it up into something spectacular. That deep golden edge and custardy center are worth every second of the bake time. Finish with a drizzle of maple syrup and a scatter of torn mint if you want a little brightness, then slice it straight from the skillet and serve immediately before it settles.
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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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