After looking through the Holiday Recipe Guide from Carnation, I decided this Pear Oven Pancake was worth a try! And boy am I glad I did! It took minutes to prepare, and of course filled the house with a fantastic aroma. It puffed up like a balloon (as seen above), and then returned to a “pancake” look after it cooled down. Slice and serve. Yum!
2 Tbsp melted butter
1/2 cup flour
1/4 cup sugar plus 2 Tbsp sugar, divided
1/4 tsp salt
1 12 ounce can Carnation Evaporated Milk
3 large eggs
1 ripe pear, peeled, cored and thinly sliced
1/2 tsp cinnamon
1. Preheat oven to 450.
2. Place melted butter in the base of a pie plate or 9×9 round cake pan and swirl so it coats the bottom.
3. In medium bowl, combine the flour, 1/4 cup sugar, and salt.
4. In another bowl, whisk the Carnation Evaporated Milk and the eggs until well blended. Pour into the flour mixture and whisk together. Pour batter into pie plate.
5. Arrange the pear slices in a pinwheel in the batter. (The pear slices will “float” a bit!)
6. Combine the 2 Tbsp sugar and the cinnamon and sprinkle over the top.
7. Bake for 15-20 minutes, or until puffed up and begins to golden on the top. Serve warm.
Steve and I both really enjoyed this…both for breakfast, and later as an afternoon snack!