German Pancake with Pears and Cardamom

By ChefJune • December 9, 2010 • 1 Comments

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Author Notes: For many years, our family spent Christmas with my cousin Barbara Smith and her family in Milwaukee. The morning-after-Christmas breakfast was as sumptuous as the dinner the night before. Barbara often served these light and puffy oven-baked pancakes. This recipe is a tweak on our family favorite. - ChefJune

Serves 4 to 6 (depends on what else you are serving)

1/4 pound (1 stick) unsalted butter
6 extra-large eggs
1 cup milk
1 cup organic all-purpose flour
1/4 cup organic cane sugar
1/8 teaspoon freshly ground cardamom
4 ounces peeled and chopped pears
3 ounces coarsely chopped toasted hazelnuts (optional)

Heat oven to 500 degrees F. Have all your ingredients at the ready.
Melt the butter in a 12-inch iron skillet, in the oven. Add the chopped pears and cook in the butter for 7 minutes (in the oven).
Mix the eggs, milk, flour, sugar and cardamom in your Cuisinart fitted with the metal blade, or blender. Pour into the hot butter and fruit in the skillet and add nuts if you're using them.
Bake for 15 minutes. Serve at once.
Teacher’s Tip: Apples, blueberries and/or chocolate chips all make nice fillings for a German Pancake.