Baked Caramelised Honey Pear Pancake

Matte Black Bowls
by Matte Black Bowls
4 slices
40 min

An amazingly rich pancake recipe if you’re looking for something a bit different to do. We came up with this idea while thinking of different recipes to try on Pancake Day, and this one was such a winner! Pancake butter, golden and puffed up with sweet, soft pears. Can really recommend trying this one! Feel free to swap the pears for another fruit – apples would work great too!

This would serve 4 as a dessert, or 2 as an indulgent breakfast. Cooking in a skillet or cast iron pan might work best, but also could be made in any oven proof metal baking dish.

Baked Caramelised Honey Pear Pancake
Recipe details
  • 4  slices
  • Prep time: 5 Minutes Cook time: 35 Minutes Total time: 40 min
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  • 2 small pears, sliced
  • 20g butter (approx 1 TBSP)
  • 1 TSP honey
  • 80g plain flour (2/3 CUP)
  • 2 TBSP caster sugar
  • 30ml Greek Yoghurt (1 TBSP)
  • 2 eggs
  • 110ml milk (1/2 CUP)
  • Pinch of salt

Heat the oven to as high as it can go, around 230 degrees Celsius.
Melt the butter in an ovenproof frying pan, and add the sliced pear and honey, then fry until caramelised and softened (10-15 mins)
Meanwhile mix the flour, sugar and salt. Then separately whisk together the milk, yogurt & egg until smooth. Add both together and whisk again with no lumps.
When the pears are ready, pour the batter over and place the frying pan in the hot oven for 20 minutes until puffed and golden.
Serve immediately, with some more yoghurt if desired!
Matte Black Bowls
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  • Cherie LaRochelle Cherie LaRochelle on Feb 25, 2021

    Can you do this in a cast iron pan? Do I need to make adjustments?

    • LorriLJ LorriLJ on Feb 25, 2021

      Cast iron would work perfectly. No adjustment required.

  • Nancy Nesbitt Nancy Nesbitt on Feb 25, 2021

    I don't understand the instructions in #1: Heat the oven to as high as it can go, around 230 degrees. Is this a typo or degrees Centigrade?

    • See 3 previous
    • Nancy Nesbitt Nancy Nesbitt on Feb 26, 2021

      Thanks to Lorri and Shirley!