Brunch Staples, Valentine’s Day Edition: Upside Pear Pancake

This pancake was the first brunch staple in my repertoire. I made it as a newlywed and have fond memories of serving it on anniversaries and other special occasions. I have not-so-fond memories of forgetting the potholder and burning my hand on the skillet handle. But, I continue to create it for those days that feel celebratory.  And because we have a pear tree in the back yard, I’m always grateful for an easy recipe with pears.  This is good option for a special Valentine’s Day breakfast or, as we like it, Breakfast for Dinner.  It pairs well with the biscotti, pink milk, turkey sausage and a heaping helping of scrambled eggs.

Do you have a favorite Valentine’s Day meal?

Upside Pear Pancake  (serves 4)


3T butter, divided

1+1/2 firm, ripe Bosc or Bartlett pears (about ¾#)

2t lemon juice

2/3C all-purpose flour

¼ C plus 3T sugar, divided

1t baking powder

½ t baking soda

¼ t salt

2/3C plain non-fat or 2% yogurt

2 large eggs

Maple syrup


  1. Peel and slice pears into ¼-inch slices and transfer to a small bowl.
  2. Add 1/4C sugar and lemon juice to pears; toss to coat well.
  3. Melt 2T butter in an oven-proof 10-inch skillet on low heat, tilting to coat skillet.
  4. Arrange pears decoratively in skillet (I tried to make a heart shape) and drizzle any remaining sugar mixture over them.
  5. Cook over medium heat for about 8 minutes, until just tender.
  6. Preheat oven to 400 degrees (if you preheat at all—I rarely do and it makes almost no difference to the timing, but a nice difference to my gas bill).
  7. Combine remaining dry ingredients in a large bowl and stir to combine. Add eggs, 1T melted butter and yogurt and whisk together until just combined.
  8. Pour batter over pears. Bake in middle of oven for 15 minutes or until top is golden and center is firm when touched lightly. Remove with pot holder. PLACE POTHOLDER ON HANDLE WHEN YOU REST IT ON THE STOVE.
  9. Place a large plate over the skillet, then USING THE POTHOLDER turn the skillet over to invert the pancake, keeping plate and skillet firmly pressed together. Carefully lift skillet off pancake and replace any fruit still stuck to bottom of skillet.
  10. Cut pancake into wedges, arrange on 4 plates and cover with 1T maple syrup.

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