Puffed Pancakes with Spiced Pears
You were amazing this year. Bright and simple. Twinkling with the warmth of happy children and lazy afternoons.
I do so hope you’ll consider staying around a while longer. I can’t bear the idea of stores opening, schedules resuming, the hustle and bustle of life coming back. However am I to go another 11 1/2 months without the neighborhood lit up in a thousand splendid colors? We have a very comfortable guest room and will gladly put you up as long as you’ll stay. Breakfast is, of course, included daily.
Let me know. I’d be tremendously sorry to see you go.
Convincingly Delicious Hugs,
Puffed German Pancakes
Puffed Pancakes are the divinest of breakfasts. Light, fluffy, and warm, they are a simple way to make your morning meal feel fancy. These pancakes are filled with a sweet Spiced Pear Syrup. The texture and flavor of the spice pears is ridiculously incredible when eaten with the soft buttery crunch of a puffed pancake. I sprinkled our pancakes with pomegranate seeds, but think they detracted from the perfect simplicity of the pear syrup. A little dollop of fresh whipping cream did lend a lovely little complement to the meal. I shall unabashadley admit I licked my fork, bowl, and fingers clean whence my belly had entirely consumed itself a pancake.
FOR THE PUFFED PANCAKES:
1/2 cup milk
1/2 cup all-purpose flour
1/4 teaspoon salt
2 tablespoons butter or margarine, melted
FOR THE SPICED PEAR SYRUP:
3 very ripe pears, peeled & sliced
1/2 cup sugar
1/4 tablespoons water
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon cardamon
pinch of ground nutmeg & clove
1 anise star (if you like that sort of thing)
FOR THE PUFFED PANCAKES:
Preheat the oven to 400 degrees. Place 1 teaspoon or so of butter in the bottom of 6 large ramekins and place those on top of a cookie sheet, then slide the cookie sheet into the oven. In a blender, combine the eggs, milk, flour, and salt until smooth. As soon as the oven is completely preheated and the butter is sizzling in the ramekins, pull the cookie sheet quickly from the oven, pour 1/2" of batter into the bottom of each ramekin, then return immediately to the oven and allow to cook until puffed and golden brown, about 14-16 minutes. Remove from oven and serve piping hot with Spiced Pear Syrup. (You can also cook these in a 9x9" square pan by melting all of the butter in the bottom of the pan and baking them for 22-25 minutes).
FOR THE SYRUP:
In a medium saucepan, place all ingredients together and heat over medium heat, stirring carefully so as to not mash up the pears. Bring just to a boil, then remove and spoon over hot puffed pancakes. Oh my ever loving deliciousness.