¾ cup milk
¾ cup flour
¼ teaspoon salt
1 teaspoon almond (or vanilla) extract
2 (or more) ripe pears or 2 tart apples, peeled, cored, thinly sliced
2 tablespoons sugar
¾ teaspoon cinnamon
2 tablespoons butter
confectioners’ sugar or maple syrup
Warm iron skillet in 450F oven.
Whisk together eggs, milk, flour, salt, and extract until smooth. (Blender works well.)
In separate bowl, toss together fruit, sugar, and cinnamon.
Melt butter in the sizzling skillet. Arrange pears or apples (or combination of the two) in single layer on bottom of skillet. Carefully pour batter over fruit.
Bake 25 minutes or until puffed and golden. Serve sprinkled with confectioner’s sugar, or with maple syrup.
Note: While it is less like a pancake, and more like a tart, you can use twice as many
apples and pack them more solidly in the bottom of the hot skillet.
And any leftover apples can be warmed and served alongside the pancake.
And left overs make a lovely “clafoutti” dessert – a la mode!