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Puffy Pear Pancake Recipe
|Anise seed||1 Teaspoon|
|Bartlett pear/Anjou pears||3 Large, cut in half lengthwise (peeled, cored)|
|Eggs||5 Large (separated)|
|Sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
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
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