Pear And Vanilla Upside Down Pancake Food

PEAR-WALNUT UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350°F. In medium bowl, toss pears with lemon juice and vanilla.
• In 13x9-inch pan, melt 2/3 cup butter in oven. Sprinkle brown sugar, walnuts and cinnamon over melted butter. Arrange pears in pan.
• Make cake mix as directed on box, using water, butter and eggs. Pour batter over pears.
• Bake 35 minutes or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down over pan; turn plate and pan over. Let stand 5 minutes so topping drizzles over cake; remove pan. Cool 30 minutes. Serve warm or cool.

UPSIDE-DOWN PEAR PANCAKE

Steps:

• Preheat oven to 375°. In a large bowl, whisk flour and baking powder. In a separate bowl, whisk egg and milk until blended. Add to dry ingredients, stirring just until combined., Meanwhile, in a small ovenproof skillet, melt butter over medium-low heat. Sprinkle with sugar. Add pear slices in a single layer; cook 5 minutes. Spread prepared batter over pears. Cover and cook until top is set, about 5 minutes. , Transfer pan to oven; bake until edges are lightly brown, 8-10 minutes. Invert onto a serving plate. Sprinkle with confectioners' sugar. Serve warm.

CLASSIC PEAR UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350°F. In medium bowl, combine powdered sugar and 3/4 cup butter; beat at low speed until crumbly. Add eggs 1 at a time, beating well at medium speed after each addition. Add vanilla; beat well. Add flour, cornmeal and baking powder; mix well.
• Place 1/4 cup butter in 9-inch round cake pan. Heat in oven for about 4 minutes or until butter is melted. Sprinkle brown sugar evenly over butter. Arrange pear slices over mixture in pan, slightly overlapping. Spoon and carefully spread cake batter over pears.
• Bake at 350°F. for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 5 minutes. Invert onto serving plate. Serve warm or cool with whipped cream.

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 AND CRANBERRY UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Cut a rectangle out of waxed paper to fit an 8x12-inch cake pan. Spray the pan with cooking spray, then place waxed paper liner over the bottom.
• Melt butter in a large skillet. Add 2 cups sugar and cook until sugar has dissolved and mixture is bubbling, about 3 minutes. Add pear slices; reduce heat to low and cook for 5 minutes. Turn off heat and add cranberries.
• Whisk flour, baking soda, cinnamon, salt, cloves, and nutmeg together in a bowl.
• Combine remaining 2 cups sugar, milk, oil, eggs, and vanilla in another bowl using a hand mixer until cake batter is smooth. Gradually mix in dry ingredients until well combined. Fold in walnuts.
• Pour pear-cranberry mixture into the prepared cake pan. Use a spatula to spread cake batter evenly on top of fruit.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Remove from the oven and cool on a wire rack for 10 minutes.
• Place a platter on top of the cake pan and carefully flip the pan and platter over, allowing the cake to settle on the platter. Lift cake pan off and serve.

PINEAPPLE UPSIDE-DOWN PANCAKES WITH VANILLA CREAM SAUCE

Steps:

• Heat cream, sugar, and vanilla for sauce in a saucepan over medium-high heat until boiling. Reduce heat and simmer, stirring frequently, until thickened, 2 to 4 minutes. Remove from the heat and pour into a small pitcher for serving. Set aside at room temperature until ready to serve.
• Mix butter, cinnamon, and brown sugar together until well combined; set cinnamon butter aside.
• Stir pancake mix, milk, and eggs together until blended. Let sit for 5 minutes.
• Preheat a griddle to 350 degrees F (175 degrees C). Butter the surface, then working in batches as needed, ladle 1/2 cupfuls of batter for each pancake onto the hot griddle. Sprinkle a heaping tablespoon chopped pineapple on top of each one. Cook until the edges appear dry and the surface of the batter is no longer glossy, 2 to 4 minutes. Sprinkle a pinch or two of sugar onto each pineapple and flip. Cook until pancake is cooked through and pineapple is caramelized, another 2 to 4 minutes. Place pancakes on a plate in a warm oven and repeat the process to cook remaining pancakes.
• Serve pancakes with a dollop of cinnamon butter and vanilla creme sauce over top.

PEAR UPSIDE-DOWN MUFFINS

Steps:

• grease nonstick muffin cups. line bottoms with parchment or waxed paper and set aside.
• Topping:.
• peel, core, and cut pears into 1/2 dice, place in a bowl. add sugar, raisins, and cinnamon, stir to mix.
• in skillet melt butter over medium heat, cook pear mixture, stirring, until pears are tender, about 5 minutes. divide amoug muffin cups and set aside.
• in bowl, whisk together flour, sugar, baking powder, baking soda, and salt. in separate bowl whisk buttermilk, butter, egg, and vanilla. add to dry ingredients and stir just until moistened. spoon over each muffin cup that has the pear mixture in.
• bake in centre of 375*F oven until toothpick inserted in centre comes out clean, about 20 minutes.
• let cool on rack for 10 minutes. invert onto baking sheet.
• serve topping side up.