Description
This golden skillet pancake brings early fall comfort in one cozy, cast-iron creation. Juicy caramelized pears meet the earthy aroma of fresh rosemary, all nestled in a fluffy oven-baked batter. Ideal for brunch lovers, lazy weekend bakers, or anyone craving a warm slice of something special.
Ingredients
2 ripe pears, thinly sliced
1 tbsp butter (for the skillet)
3 tbsp brown sugar
1 tsp fresh rosemary, finely chopped
3 eggs
¾ cup milk
½ cup all-purpose flour
1 tbsp granulated sugar
½ tsp vanilla extract
¼ tsp salt
Optional: maple syrup, powdered sugar for topping
Instructions
Preheat oven to 400°F (200°C).
In a cast-iron skillet, melt butter over medium heat. Add brown sugar, pears, and rosemary. Cook for 2–3 minutes until pears soften and start to caramelize.
In a bowl, whisk eggs, milk, flour, granulated sugar, vanilla, and salt until smooth.
Pour the batter evenly over the pear mixture in the skillet.
Bake for 15–18 minutes or until puffed and golden brown at the edges.
Let cool slightly before slicing. Drizzle with maple syrup or dust with powdered sugar.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 210/ serving
- Sugar: 18g/ serving
- Fat: 7g/ serving
- Carbohydrates: 30g/ serving
- Protein: 6g/ serving