Maple Pear Deep Dish Pancake Recipes

Steps:

• In medium bowl, stir Bisquick mix, cocoa, sugar and cinnamon. Stir in milk and egg product until blended.
• Heat griddle or skillet over medium heat or to 375°F. Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, use slightly less than 1/4 cup batter. Cook pancakes until bubbly on top, puffed and dry around edges. Turn and cook other sides until golden brown.
• Meanwhile, in medium microwavable bowl, heat pears and syrup on High 2 minutes or until mixture is hot and pears are tender. Serve sauce with pancakes.

Steps:

• Toss pear slices with 1/4 cup white sugar, lemon juice, and lemon zest to coat.
• Arrange butter in a 12-inch cast-iron skillet and place on the center rack of the oven. Heat oven to 400 degrees F (200 degrees C). Remove skillet from oven once the butter has just melted, 3 to 5 minutes.
• Beat eggs in a large bowl until frothy; add milk, 1/4 cup white sugar, vanilla extract, and salt and mix until just combined. Sift flour into egg mixture and stir until batter is just mixed.
• Stir pear slices into the melted butter and spread into a single layer. Pour batter over pears.
• Bake in the preheated oven until pancake is set in the middle, the sides have risen, and the bottom is browned, 28 to 30 minutes. Top pancake with confectioners' sugar.

Steps:

• Combine apples, water, and orange juice in a small pot; bring to a boil and reduce heat to medium-low. Stir 1 teaspoon vanilla extract and cinnamon into apple mixture. Simmer, stirring frequently, until apples are light golden and most of the liquid is absorbed, 20 to 25 minutes. Stir maple syrup into apples and reduce heat to low.
• Beat flour, oats, milk, egg, coconut oil, 2 teaspoons vanilla extract, sucralose, baking powder, and salt together in a bowl until batter is just-combined.
• Heat a lightly oiled griddle over medium-low heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip and cook until browned on the other side, 3 to 4 minutes. Repeat with remaining batter. Serve finished pancakes with hot apple-maple sauce.

Steps:

• Toss pears, syrup, and lemon zest together in medium bowl. Let stand, stirring occasionally, 45 minutes.
• Heat oven to 350 degrees. Butter wide round 1-1/2-quart baking dish.
• Place milk, sour cream, eggs, vanilla, flour, sugar, and salt in blender or food processor and process just until blended, about 1 minute.
• Pour enough batter into prepared baking dish to measure 1/4 inch. Bake until slightly firm, 12-15 minutes.
• Remove pear slices from syrup with slotted spoon; reserve syrup. Arrange slices closely together on baked batter and sprinkle with almonds. Cover with remaining batter. Spoon reserved syrup evenly over top.
• Bake until wooden pick inserted in center of pancake comes out clean, about 1 hour. Let pancake cool on wire rack 30 minutes. Serve warm, with cream.

Steps:

• Preheat the oven to 375 degrees F.
• Whisk the flour, granulated sugar, baking powder and 1/2 teaspoon salt in a large bowl. Whisk the milk, vanilla, eggs and 4 tablespoons of the butter in a medium bowl. Add the wet ingredients to the dry and whisk until just combined. Fold in the cottage cheese with a rubber spatula. Transfer the mixture to a large liquid measuring cup for easy pouring.
• Heat the remaining 2 tablespoons butter in a medium ovenproof nonstick skillet over medium heat until bubbling. Arrange the pear wedges in the skillet in a pinwheel pattern, with the thin tips pointing out and the rounded ends meeting in the center. Cook to soften the pears slightly, about 2 minutes. Sprinkle with the brown sugar, cover and cook until the sugar starts to melt, about 2 minutes.
• Uncover the skillet and pour in the batter, starting at the outside edge and working in a circular pattern towards the center. (This will keep the pears in place.) Continue to cook on the stovetop until the butter starts to bubble up around the edges, about 2 minutes. Transfer to the oven and bake, uncovered, until set and golden, 25 to 30 minutes.
• Carefully invert the pancake onto a serving dish. Serve with pats of butter and maple syrup for topping.

Steps:

• Preheat the oven to 350˚. Butter the bottom and side of a 9-inch round cake pan. Toss the pear wedges with 1 tablespoon lemon juice in a large bowl; set aside. Bring 3/4 cup granulated sugar, the water and remaining 1 teaspoon lemon juice to a simmer in a medium skillet over medium heat, stirring occasionally. Simmer, without stirring, until amber, 6 to 7 minutes. Remove from the heat and stir in 2 tablespoons butter. Pour the caramel into the prepared pan, tilting to coat the bottom. Let cool, then top with the pears in a circular pattern.
• Whisk the flour, baking powder, baking soda, salt and cardamom in a medium bowl. Combine the milk, sour cream and maple extract in a large liquid measuring cup and stir until smooth. Beat the remaining 1 stick butter, 1/2 cup granulated sugar and the maple sugar in a large bowl with a mixer on medium-high speed, scraping down the bowl occasionally, until light and fluffy, 3 to 5 minutes. Beat in the eggs one at a time.
• Reduce the mixer speed to medium and beat until thickened, about 1 minute. Reduce the mixer speed to low and add the flour mixture in three batches, alternating with the milk mixture in two batches. The batter may look slightly curdled; keep beating and it will smooth out.
• Pour the batter into the pan over the pears and smooth the top. Bake until the top of the cake is a deep golden brown and a toothpick inserted into the center comes out clean, 55 to 65 minutes. Transfer to a rack and let cool 20 minutes in the pan. Run a thin knife around the edge of the cake to loosen, then invert onto a serving plate and let cool completely.

Steps:

• Core pears with an apple corer. Starting at the bottom, slice pears crosswise into 1/8-inch-thick rings, and toss in a small bowl with maple syrup and cinnamon.
• Heat an electric griddle to 375 degrees or a heavy skillet until very hot. Brush with butter; wipe off excess with a folded paper towel. Place a few pear slices on the griddle, 2 1/2 inches apart. Let cook 1 minute. Ladle about 1/4 cup of the batter into center of each pear ring. Using the bottom of a ladle, gently push batter over edges of pears. Let cook until pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes.
• Using a spatula, turn pancakes over; cook until golden on bottom, about 1 minute. Repeat with remaining pears and batter. Serve with a dollop of sour cream and extra syrup.

Steps:

• Mix the flour, baking powder, baking soda, cinnamon and salt together in a large bowl.
• In a separate medium bowl, beat the egg. Add the milk, syrup and oil and mix will well.
• Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the pear pieces.
• Set a a skillet or a large frying pan to medium heat and spray generously with cooking spray.
• Dollop the batter in 1/4 cup amounts per pancake. Cook until the edges look dry and bubble form all over the top. Flip and cook until the underside is golden brown.

Steps:

• Preheat oven to 425°. Place butter in a 10-in. ovenproof skillet; heat in oven until butter is melted, 2-3 minutes. Tilt pan to coat evenly with butter., Place eggs, milk, flour, sugar and nutmeg in a blender; cover and process until smooth. Pour into hot skillet. Bake until puffed and browned. 17-20 minutes., Meanwhile, for topping, heat butter in a large skillet over medium heat. Add apples, pears and sugar; cook until fruit is tender, stirring occasionally, 12-15 minutes. , Remove pancake from oven; fill with fruit mixture and serve immediately. If desired, serve with syrup.

Steps:

• Preheat non-stick pan sprayed with over medium heat.
• Mix all dry ingredients together in a medium bowl.
• In a separate bowl whisk together sour milk, maple syrup and egg. Add to dry ingredients and whisk till completely blended.
• For each pancake pour about a 1/4 cup of batter onto a hot pan.
• Cook on first side until bubbles that form begin to pop and edges look dry.
• With a spatula, turn and cook until second side is rich golden brown.
• Serve with additional maple syrup.

Steps:

• Place a 10 1/2" oven proof frying pan with at least 3" sides in a 450F oven for 10 minutes.
• While the pan is heating, beat together the first 4 ingredients.
• Add flour and beat until smooth.
• Melt butter in heated pan and swirl the butter up the sides to coat the pan.
• Pour in the batter and bake for 25 minutes or until set. The mixture will puff while cooking and fall when removed from the oven forming a dish.
• This can be served plain or with a heated fruit topping and whipped cream.

Steps:

• Heat oven to 400º F.
• Lightly coat a 9-inch pie plate with vegetable cooking spray. Peel, core, and cut into eighths and arrange them in the pie plate.
• Combine 1/2 cup minus 2 tablespoons sugar, flour, eggs, whole milk, vanilla, unsalted butter, and a pinch of salt in a blender. Pulse until smooth, about 30 seconds.
• Pour over the pears. Place in the oven and bake until springy to the touch, 25 to 30 minutes. Remove from oven.
• Heat broiler. Sprinkle the pancake with ground cinnamon and the 2 tablespoons sugar. Broil until browned, about 1 minute. Serve warm.