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upside-down pear pancake

24 Jan

We’ve finally thawed from our “extreme weather” and “ice-apocalypse” (apologies to my North Dakota relatives).  We had lots of broken tree branches, power outages, and a large section of our backyard fence fell down.  Not good considering I need a containment field for the dogs and chickens, but it could have been much worse!

This has been a favorite breakfast of the kids for as long as I can remember…though admittedly the early years are a bit of a hazy blur.  It is frequently a request for our “breakfast-in-bed on your birthday” tradition.  The caramelized pears are delicious!  You could use fresh, but I find that the canned are so much easier and convenient.

Upside-down Pear Pancake

  • 1/4 cup sugar
  • 2/3 cup all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 4 Tbsp. butter
  • 1 cup buttermilk
  • 2 eggs
  • 2 cans of pears in juice, drained

Combine flour, baking powder, baking soda, salt, and 1 Tbsp. sugar.  In cast iron skillet, melt butter and remove.  Whisk together buttermilk, eggs, and 1 Tbsp. melted butter.  Add to dry ingredients and let stand for 15 minutes.

Preheat oven to 400 degrees F.

Saute pears with remaining sugar and butter until caramelized.  Pour batter over pears.  Bake for 15 minutes at 400 degrees, then reduce temperature to 350 and bake 10-15 minutes, or until golden.  6 servings.

Using the Weight Watcher’s Recipe Builder, each serving has 7 PointsPlus.

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