Puffy Pear Pancake Recipe

Summary

Health IndexHealthyCuisine
CourseMethod
DishMain Ingredient

Ingredients

 Anise seed1 Teaspoon
 Butter/Margarine2 Tablespoon
 Bartlett pear/Anjou pears3 Large, cut in half lengthwise (peeled, cored)
 Eggs5 Large (separated)
 Sugar1⁄2 Cup (8 tbs)
 Vanilla1⁄2 Teaspoon
 All purpose flour1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1457 Calories from Fat 454

% Daily Value*

Total Fat 51 g78.5%

Saturated Fat 23.3 g116.3%

Trans Fat 0 g

Cholesterol 1121.9 mg

Sodium 360.9 mg15%

Total Carbohydrates 225 g74.9%

Dietary Fiber 19.6 g78.3%

Sugars 162.3 g

Protein 38 g76.4%

Vitamin A 39.7% Vitamin C 1.8%

Calcium 17.8% Iron 43.8%

*Based on a 2000 Calorie diet

Directions

Place an 8- to 10-inch frying pan with ovenproof handle over medium heat.
Add anise seed and butter.
When butter melts, add pears; cook until fruit is lightly browned on both cut and rounded sides, about 10 minutes; turn pears over occasionally.
When pears are browned, turn cut side down and space evenly apart in pan; remove from heat but keep warm.
Meanwhile, in a large bowl, whip egg whites on high speed until foamy, then whip in sugar.
Continue beating-until whites hold stiff peaks.
With unwashed beaters, beat yolks in another bowl until double in volume, then stir in vanilla and flour; beat until well mixed.
Stir about 1/4 of the whites into yolks, then fold yolk mixture gently into whites.
Pour egg mixture over warm pears, pushing batter down between fruit with a slender spatula.
Cook over medium heat until pancake is dark gold on bottom (lift a corner with a spatula to check).
Then bake pancake in a 300° oven until the top is dark gold color and the center is set (cut to test), about 15 minutes.
With a knife, loosen pancake from pan sides.
Place a large plate (slightly wider than frying pan) over the pan; invert pancake and lift off frying pan.
Cut into 6 wedges
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