Your new favorite pancake for breakfast, brunch

By Jim Bailey

With its custardy texture and crisp edges, this pancake will be a delightful dish for your next breakfast or brunch.

Try other fruits such as apples, bananas, fresh peaches or even a berry of your liking.

Nonstick cooking spray
1/2 cup flour
1/4 cup plus 2 tablespoons sugar, divided
1/3 cup milk evaporated skim or whole milk
3 eggs
1/4 teaspoon baking powder
1 pear
1/2 teaspoon cinnamon
Vanilla-Cinnamon Sauce if desired, recipe below

Preheat oven to 375-degrees F.

Liberally coat the bottom and sides of a 9-10-inch pie pan; set aside.

In a large bowl, whisk flour, 1/4 cup sugar, milk, eggs, baking powder and cinnamon until smooth. Pour into prepared skillet.

Peel, core, halve vertically and thinly slice. Arrange in a concentric circle on top of pancake batter.

Sprinkle remaining sugar over the top and bake 18-20 minutes, or until the edges have risen and the center feels firm.

Remove from oven to cut into wedges to serve.

Top with Vanilla Cinnamon Sauce if desired.

Make sauce while pancake is cooking:

Combine 1/2 cup evaporated milk, 2 tablespoons sugar, 1 teaspoon cornstarch and 1/4 teaspoon cinnamon in a small saucepan over medium heat and whisking until smooth.

Bring to scalding, whisking almost constantly.

After a few minutes, when it begins to thicken, continually whisk until sauce has thickened, about 2 minutes once it has started to scald.

Remove from heat and whisk in vanilla before serving.

Enough for 4-6 servings

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at

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