Pear And Vanilla Upside Down Pancake

chefs-mate chefs-mate 0 Comments
Servings: 2 Difficulty: Advanced
Jump To Recipe Print Recipe
Golden Caramelized Pear and Vanilla Upside-Down Cake
Pear and Vanilla Upside Down Pancake recipe image
Pear and Vanilla Upside Down Pancake recipe image
Print Recipe

Pear And Vanilla Upside Down Pancake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 2 Calories: 450

Description

A stunning breakfast treat that bridges the gap between a cake and a pancake. Fresh pears are caramelized in butter and vanilla sugar before being topped with a rich, buttermilk batter. The result is a dessert-like breakfast with a glossy, fruit-forward top and a soft, fluffy interior. Serve warm with maple syrup for an extra touch of indulgence.

Ingredients

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Scrape the seeds from the split vanilla bean into a small bowl and add the sugar.
  3. Rub the sugar and vanilla seeds together with your fingers to unclump the seeds and distribute the flavor.
  4. In a medium bowl, sift together the flour, baking powder, baking soda, salt, and 1 tablespoon of the vanilla sugar.
  5. In a well-seasoned 10-inch cast iron skillet, melt the butter over moderately low heat, then remove from heat.
  6. In a separate bowl, whisk together the buttermilk, eggs, and 1 tablespoon of the melted butter (leave the remaining butter in the skillet).
  7. Pour the wet ingredients into the dry flour mixture and whisk until just combined; do not overmix.
  8. Let the batter stand for 15 minutes to allow the gluten to relax.
  9. Meanwhile, peel, core, and cut the pears lengthwise into 1/4-inch thick wedges.
  10. Toss the pear wedges with the remaining vanilla sugar and lemon juice until evenly coated.
  11. Arrange the pear slices decoratively in the butter remaining in the skillet.
  12. Sprinkle any remaining sugar mixture over the pears and cook on the stovetop over moderate heat until the pears are barely tender and the sugar begins to caramelize, about 8 minutes.
  13. Pour the batter evenly over the pears in the skillet.
  14. Bake in the middle of the oven for 15 minutes.
  15. Reduce the oven temperature to 350 degrees F (175 degrees C) and bake for another 15 minutes, or until the top is golden brown and the center is firm to the touch.
  16. Remove from oven and immediately run a thin knife around the edge of the skillet to loosen the cake.
  17. Place a serving plate upside down over the skillet and, holding both firmly together, invert to release the cake onto the plate.
  18. Carefully lift the skillet off. Replace any fruit that may have stuck to the bottom of the skillet.
  19. Serve warm with maple syrup or vanilla ice cream.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 22g34%
Saturated Fat 11g56%
Cholesterol 125mg42%
Sodium 350mg15%
Total Carbohydrate 55g19%
Dietary Fiber 3g12%
Sugars 30g
Protein 10g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pear, vanilla, upside-down, pancake, breakfast, cake, brunch, buttermilk, bosc, bartlett, caramelized, cast-iron, dessert, morning, fluffy, fruit, homemade, comfort-food, maple-syrup, weekend
Recipe Card powered by WP Delicious