Pear Oven Pancake


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!

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Pear Oven Pancake

Yield – 4 servings

Preparation Time – 10 minutes

Cooking Time – 20 minutes


  • 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


  • Preheat oven to 450.
  • Place melted butter in the base of a pie plate or 9×9 round cake pan and swirl so it coats the bottom.
  • In medium bowl, combine the flour, 1/4 cup sugar, and salt.
  • 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.
  • Arrange the pear slices in a pinwheel in the batter. (The pear slices will “float” a bit!)
  • Combine the 2 Tbsp sugar and the cinnamon and sprinkle over the top.


  • 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!

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  1. Melissa says

    I am planning to try the pear oven pancake this weekend and the turkey/cranberry encore salad when the leftovers arrive. Yum!

  2. Jennifer M. says

    I got my recipe booklet not long ago and I thought the pear pancake looked good. I think that is the one I will have to try also! The mini quiches look yummy too.

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