Maple Pear Deep Dish Pancake Food

MAPLE-PEAR PANCAKES

Steps:

• Blend flour and baking powder in a bowl. Set aside.
• In an electric mixer at high speed, beat the eggs and maple sugar for about 5 minutes or until the mixture has tripled in volume.
• Reduce the speed. While still mixing, add in half the milk and the orange flower water (if desired), then the flour mixture. Add the rest of the milk. Use a spatula to stir in the pear. Leave to rest 10 minutes at room temperature.
• Heat a large non-stick pan over medium-low. When it's hot, brush with butter.
• For each pancake, pour about 80 ml (1/3 cup) of dough into the pan. (Cook 2 or 3 pancakes at a time, depending on the size of your pan.)
• Cook pancakes about 2 minutes per side. Turn when bubbles appear in the centre or the edges start to brown.
• If not serving pancakes right out of the pan, transfer to a plate and keep warm in a 100° C (200° F) oven.

APPLE-PEAR PUFF PANCAKE

Steps:

• Preheat oven to 425°. Place butter in a 10-in. ovenproof skillet; heat in oven until butter is melted, 2-3 minutes. Tilt pan to coat evenly with butter., Place eggs, milk, flour, sugar and nutmeg in a blender; cover and process until smooth. Pour into hot skillet. Bake until puffed and browned. 17-20 minutes., Meanwhile, for topping, heat butter in a large skillet over medium heat. Add apples, pears and sugar; cook until fruit is tender, stirring occasionally, 12-15 minutes. , Remove pancake from oven; fill with fruit mixture and serve immediately. If desired, serve with syrup.

GERMAN PEAR PANCAKE

Steps:

• Toss pear slices with 1/4 cup white sugar, lemon juice, and lemon zest to coat.
• Arrange butter in a 12-inch cast-iron skillet and place on the center rack of the oven. Heat oven to 400 degrees F (200 degrees C). Remove skillet from oven once the butter has just melted, 3 to 5 minutes.
• Beat eggs in a large bowl until frothy; add milk, 1/4 cup white sugar, vanilla extract, and salt and mix until just combined. Sift flour into egg mixture and stir until batter is just mixed.
• Stir pear slices into the melted butter and spread into a single layer. Pour batter over pears.
• Bake in the preheated oven until pancake is set in the middle, the sides have risen, and the bottom is browned, 28 to 30 minutes. Top pancake with confectioners' sugar.

MAPLE PEAR DEEP-DISH PANCAKE

Steps:

• Toss pears, syrup, and lemon zest together in medium bowl. Let stand, stirring occasionally, 45 minutes.
• Heat oven to 350 degrees. Butter wide round 1-1/2-quart baking dish.
• Place milk, sour cream, eggs, vanilla, flour, sugar, and salt in blender or food processor and process just until blended, about 1 minute.
• Pour enough batter into prepared baking dish to measure 1/4 inch. Bake until slightly firm, 12-15 minutes.
• Remove pear slices from syrup with slotted spoon; reserve syrup. Arrange slices closely together on baked batter and sprinkle with almonds. Cover with remaining batter. Spoon reserved syrup evenly over top.
• Bake until wooden pick inserted in center of pancake comes out clean, about 1 hour. Let pancake cool on wire rack 30 minutes. Serve warm, with cream.

MAPLE-PEAR UPSIDE DOWN CAKE

Steps:

• Preheat the oven to 350˚. Butter the bottom and side of a 9-inch round cake pan. Toss the pear wedges with 1 tablespoon lemon juice in a large bowl; set aside. Bring 3/4 cup granulated sugar, the water and remaining 1 teaspoon lemon juice to a simmer in a medium skillet over medium heat, stirring occasionally. Simmer, without stirring, until amber, 6 to 7 minutes. Remove from the heat and stir in 2 tablespoons butter. Pour the caramel into the prepared pan, tilting to coat the bottom. Let cool, then top with the pears in a circular pattern.
• Whisk the flour, baking powder, baking soda, salt and cardamom in a medium bowl. Combine the milk, sour cream and maple extract in a large liquid measuring cup and stir until smooth. Beat the remaining 1 stick butter, 1/2 cup granulated sugar and the maple sugar in a large bowl with a mixer on medium-high speed, scraping down the bowl occasionally, until light and fluffy, 3 to 5 minutes. Beat in the eggs one at a time.
• Reduce the mixer speed to medium and beat until thickened, about 1 minute. Reduce the mixer speed to low and add the flour mixture in three batches, alternating with the milk mixture in two batches. The batter may look slightly curdled; keep beating and it will smooth out.
• Pour the batter into the pan over the pears and smooth the top. Bake until the top of the cake is a deep golden brown and a toothpick inserted into the center comes out clean, 55 to 65 minutes. Transfer to a rack and let cool 20 minutes in the pan. Run a thin knife around the edge of the cake to loosen, then invert onto a serving plate and let cool completely.

MAPLE WALNUT PANCAKES

Steps:

• Preheat non-stick pan sprayed with over medium heat.
• Mix all dry ingredients together in a medium bowl.
• In a separate bowl whisk together sour milk, maple syrup and egg. Add to dry ingredients and whisk till completely blended.
• For each pancake pour about a 1/4 cup of batter onto a hot pan.
• Cook on first side until bubbles that form begin to pop and edges look dry.
• With a spatula, turn and cook until second side is rich golden brown.
• Serve with additional maple syrup.

PEAR AND VANILLA UPSIDE-DOWN PANCAKE

Steps:

• Preheat oven to 400°F.
• Scrape vanilla seeds from pod into a small bowl and add sugar. Rub sugar and seeds together to unclump seeds.
• Into a bowl sift together flour, baking powder, baking soda, salt and 1 tablespoon vanilla sugar. In a well-seasoned 10-inch cast-iron skillet melt butter over moderately low heat and remove from heat. In a bowl whisk together buttermilk, eggs, and 1 tablespoon melted butter, leaving remaining butter in skillet, and whisk into flour mixture until just combined. Let batter stand 15 minutes.
• Peel and core pears and cut lengthwise into 1/4-inch-thick wedges. Add pears to remaining vanilla sugar with lemon juice, tossing to coat. Arrange peats decoratively in butter remaining in skillet. Sprinkle any remaining sugar mixture over peats and cook over moderate heat until barely tender and sugar begins to caramelize, about 8 minutes.
• Pour batter evenly over peats and bake in middle of oven 15 minutes. Reduce temperature to 350°F. and bake 15 minutes more, or until top is golden and center is firm to the touch.
• Immediately run a thin knife around edge of skillet. Invert o plate over skillet and invert cake onto plate (keeping plate and skillet firmly pressed together). Carefully lift skillet off cake and replace any fruit that is stuck to bottom of skillet.
• Serve pancake with syrup.

PEAR MAPLE JOHNNYCAKE

Steps:

• Preheat oven to 400°F with rack in middle.
• Melt butter in a 12-inch nonstick skillet. Brush a 9-inch cake pan (2 inches deep) with 1 tablespoon melted butter and reserve 6 tablespoons in a small bowl. Sprinkle sugar evenly over butter remaining in skillet. Arrange pears, cut sides up, in skillet and sprinkle with 1/8 teaspoon nutmeg. Cook over medium heat 5 minutes, then turn pears over and sprinkle with 1/8 teaspoon nutmeg. Cook until liquid pears give off has evaporated and cut sides are lightly browned, 8 to 10 minutes more.
• Transfer pears, cut sides down, to cake pan.
• Whisk together flour, cornmeal, baking powder, baking soda, salt, and remaining 1/4 teaspoon nutmeg in a bowl. Whisk in milk, syrup, eggs, and reserved butter just until smooth. Pour over pears and bake until golden and a wooden pick inserted in center of cake comes out clean, 25 to 30 minutes. Cool in pan on a rack 15 minutes, then run a knife around edge of cake to loosen and invert onto a platter.

PEAR PANCAKES

Steps:

• Mix the flour, baking powder, baking soda, cinnamon and salt together in a large bowl.
• In a separate medium bowl, beat the egg. Add the milk, syrup and oil and mix will well.
• Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the pear pieces.
• Set a a skillet or a large frying pan to medium heat and spray generously with cooking spray.
• Dollop the batter in 1/4 cup amounts per pancake. Cook until the edges look dry and bubble form all over the top. Flip and cook until the underside is golden brown.

FINNISH PANCAKE

Steps:

• Place a 10 1/2" oven proof frying pan with at least 3" sides in a 450F oven for 10 minutes.
• While the pan is heating, beat together the first 4 ingredients.
• Add flour and beat until smooth.
• Melt butter in heated pan and swirl the butter up the sides to coat the pan.
• Pour in the batter and bake for 25 minutes or until set. The mixture will puff while cooking and fall when removed from the oven forming a dish.
• This can be served plain or with a heated fruit topping and whipped cream.

SILVER DOLLAR PEAR PANCAKES

Steps:

• Core pears with an apple corer. Starting at the bottom, slice pears crosswise into 1/8-inch-thick rings, and toss in a small bowl with maple syrup and cinnamon.
• Heat an electric griddle to 375 degrees or a heavy skillet until very hot. Brush with butter; wipe off excess with a folded paper towel. Place a few pear slices on the griddle, 2 1/2 inches apart. Let cook 1 minute. Ladle about 1/4 cup of the batter into center of each pear ring. Using the bottom of a ladle, gently push batter over edges of pears. Let cook until pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes.
• Using a spatula, turn pancakes over; cook until golden on bottom, about 1 minute. Repeat with remaining pears and batter. Serve with a dollop of sour cream and extra syrup.