Red Bartlett Pear ‘Popover’ Pancake

The holidays are busy enough without having to think about every meal for your family and friends being a production. This delightful breakfast pancake is incredibly easy and yummy too. Taking only minutes to sauté the pears on top of the stove, it goes into the oven afterwards to bake and puff the pancake. It is an eggy, billowy thing of beauty that needs only a dusting of powdered sugar to become a breakfast masterpiece!

Red Bartlett Pear 'Popover' Pancake
2 red Bartlett pears, cored and sliced thinly (any type of pear works well, also apples!)
3 T lemon juice
3 T sugar
1/4 t cinnamon
1/4 t ground ginger
pinch each cloves + nutmeg
6 T butter
3 eggs, room temp
1/4 t salt
1/2 c flour
1/2 c milk
​a few sprigs of fresh thyme, picked (optional)

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Preheat the oven to 425 degrees. Put the pear slices in a bowl and toss with the lemon juice. Mix the spices and the sugar together and sprinkle over the pears, toss to coat.  Melt butter and set aside 2T. Add the pears to the rest of the butter (4T) in a 12" skillet and cook, stirring often for 3-4 minutes until the pears are soft but still retain their shape. In a separate bowl, combine the eggs, salt, flour and milk and the 2T (reserved) butter. Beat until smooth. Spread the pears evenly over the bottom of the skillet and pour the batter on top. Bake for about 20 minutes until puffy and golden brown. Invert on to a warm platter, with the pears on top, sprinkle with powdered sugar and a few leaves of fresh thyme. Serve while hot.

I think this could be a great dessert too, why not! Served warm with a bit of good vanilla ice cream it would be delicious.