Yesterday we had our first snow day of the year… Yay, I got to make and have brunch on a weekday!
Pears are one of my favorite fruits, so are pomegranates… so it’s about time I paired (no pun intended) them. Since last week I made flat pancakes (AKA: crêpes), this week it was time to make big puffy ones. That’s right, not just fluffy, but also puffy! I baked my puff pancake in a glass pie dish, since my cast-iron skillet is somewhere in storage (I’m wary about using my stainless steel skillet in the oven…).
Puff Pancake Ingredients:
1/4 c. butter softened, 1/2 c. flour, 1/2 c. milk, 1/4 c. light brown sugar, 2 eggs, 1 tsp. almond extract, 1/8 tsp. fresh ground sea salt
Puff Pancake Directions:
Preheat oven to 425ºF. Mix together flour, salt and nutmeg and set aside. Mix together milk, eggs, sugar and extract. Slowly mix flour mixture to milk mixture. Let dough set. In oven, melt butter in pie dish. With pot holders remove from oven and coat dish with melted butter. Pour batter into hot pan and allow to sit for 2 minutes. Return dish to oven and bake for about 15 minutes. Remove from oven and add toppings. Slice to serve.
Top with your favorite seasonal fruits, whipped cream, dark chocolate drizzle, or a dusting of confectioner’s sugar.
*I chose diced red and Anjou pears, pomegranate seeds, dark chocolate drizzle and a bit of fresh whipped cream.
I decided serve my puff pancake with crispy oven-baked turkey bacon. The smokey salty flavor balances well with the sweetness of the puff pancake. The crispy and chewy texture of the bacon also plays well against the soft and puffy pancake.
*If you use vanilla extract instead of almond extract, add a pinch or nutmeg.
What did you do yesterday?