I enjoyed a cup of coffee with my husband this morning, a ritual we always make time for. We sat in our Inn dining room overlooking the frozen pond and meadow beyond. The wind swept the snow in soft curls that spiraled up into large Vs and then disappeared. This dance went on for an hour and as one extinguished itself others would form. We watched like children as this performance, perhaps one of winter’s last, made us appreciate the beauty of the ending season.
Breakfast is my husband’s favorite meal. Lucky for him, I love creating something healthy and nourishing. Morning always includes some fresh fruit, protein, and a pastry/bread item. On the weekends he enjoys whatever menu I am preparing for my guests. When it’s just the two of us, I can try out a new recipe, as I did this morning. This is a lovely variation on a baked German pancake. We topped it with our own Abbott’s Glen Maple syrup and toasted almonds.
Ginger-Pear Baked Pancake
3/4 cup whole milk
3/4 cup whole wheat white flour
dash of salt
1 tsp. almond extract
2 pears, cored & sliced thin
2 Tbs. brown sugar
3/4 tsp. cinnamon
1 Tbs. minced candied ginger
Preheat oven to 425°
- Melt 2 Tbs. of butter in an iron skillet. Add pears, brown sugar, cinnamon & candied ginger. Cook until pears are slightly softened.
- In a separate bowl, combine eggs, milk, flour, salt & extract. Whisk until smooth.
- Pour the batter over the pear mixture in the skillet. I use cast iron for oven baking as the pancake seems to puff higher.
- Bake for 20 ~ 25 minutes until puffed & golden.
- Carefully remove from the oven, handle will be hot, hot, hot!
- Top with toasted almonds & a Vermont maple syrup.
Serves 4 with a nice side of sausage or hearty bacon.