Pear Pancake Pudding

Its time to forget about pancakes and try a pancake pudding instead. The preparation is very similar, but the result is something completely different - pancake pudding is a mix of pancakes and pudding. With the addition of any seasonal fruit, its even better!

Details

Preparation Time: 15 minutes
Cooking Time: 35 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 8

Ingredients

30 g Butter, unsalted
800 g Pear, fresh
2 spoons Alcohol, Liqueur, Crème de Menthe
2 spoons Honey
3 pieces Egg, fresh
240 ml Milk, whole milk
175 ml Sweet cream
50 g Sugar, white
1 bag Sugar, white
1 pinch Salt, table
100 g Wheat flour, white, multi-purpose

Steps

Set the oven rack to the middle position and preheat the oven to 190 degrees Celsius. In a large bowl, whisk together the eggs, sugar, milk, cream, and salt with a hand whisk. Add the flour and mix well until you get a smooth, thin batter without lumps.
Wash the pears, cut them in half, and remove the stems and cores. Slice them thinly. In a 25 cm ovenproof pan, melt the butter over medium heat. Tilt the pan so that the bottom and sides are evenly coated. When bubbles start to form in the butter, add the pears and sauté for 2 to 3 minutes until they soften slightly. Pour the liqueur and honey over the pears, mix well, and remove the pan from the heat.
Spread the pears evenly in the pan and pour the prepared batter over them. Place the pan in the oven and bake the pancake pudding for about 30 minutes, until the batter rises and turns golden brown around the edges. Do not open the oven during baking to prevent the pudding from collapsing.
The pancake pudding is best when still warm, but you can let it cool to room temperature before serving if desired. Dust with powdered sugar before serving.

Nutrition Information (Per 100g)

Calories: 139.09 kcal
Fat: 3.34 g
- Saturated Fat: 1.67 g
Carbohydrates: 22.98 g
- Sugars: 13.12 g
Protein: 2.78 g
Fiber: 2.07 g