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Baked French Pear Pancake presented by Olde Rhinebeck Inn c. 1745
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Makes 1 Large Custardy Pancake for 6 Portions
Ingredients
One 29 oz. Can of sliced or halved pears
1/2 cup all purpose flour
1/2 cup light brown sugar
4 large eggs
2 teaspoons vanilla extract
1/8 teaspoon salt
4 tablespoons butter
confectioner’s sugar
Directions
Use a round oven proof metal pan 10” across the bottom, sides about 2” high.
Preheat oven to 375 degrees.
Drain pears in a strainer set over a measuring cup and reserve ¾ cup of syrup.
Slice pears to ½-inch thick at base, removing blemishes.
Put eggs first, then flour, sugar, vanilla, and salt into a food processor or blender.
Process to a smooth, thick batter, scraping sides once or twice.
Add 3 Tablespoons butter and the reserved pear syrup to the batter.
Process to incorporate.
Put the remaining 1 tablespoon of butter in pan on stovetop to melt.
Pour batter into pan, arrange pears in the batter,
Bake uncovered for about 30 minutes, until brown and fluffy.
Sift with powdered sugar and enjoy!
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Olde Rhinebeck Inn c. 1745
Rhinebeck, New York
Historic Farmhouse located 3 1/2 miles from Rhinebeck, ideally located to enjoy the highlights of the Hudson River Valley.
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Click here for pictures and information about the inn.
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More Olde Rhinebeck Inn c. 1745 Recipes:
Red, White and Blue Cream Biscuits |
My Mother's Zucchini Bread
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