Cheesy Pear Oven Pancake Recipes

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:

• 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:

• Combine the mashed potatoes, cheese, scallions, egg and 3 tablespoons of the flour in a large bowl (see Cook's Note). With your hands, divide the mixture into 12 portions. Roll each portion into a compact ball, and then flatten it into a pancake about 1/2-inch thick.
• Put the remaining 1/2 cup flour in a shallow dish and carefully coat each pancake in the flour.
• Heat 3 to 4 tablespoons of oil in a large saute pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)
• Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.) Transfer the pancakes to a paper towel-lined plate and immediately sprinkle them with salt.
• Serve the potato pancakes topped with sour cream and garnished with additional chopped scallions.

Steps:

• Heat oven to 450°F. Spray 13x9-inch baking dish with cooking spray. In medium bowl, beat flour, milk, salt and eggs with wire whisk until smooth; pour into baking dish. Bake 15 to 20 minutes or until puffy and golden brown.
• Meanwhile, in 10-inch nonstick skillet, melt butter over medium-high heat. Cook apples and chives in butter, stirring frequently, until apples are tender. Stir in sugar.
• Spoon apple mixture onto pancake. Sprinkle with cheese. Bake about 1 minute longer or until cheese is melted.

Steps:

• Preheat oven to 375°. In a large bowl, whisk flour and baking powder. In a separate bowl, whisk egg and milk until blended. Add to dry ingredients, stirring just until combined., Meanwhile, in a small ovenproof skillet, melt butter over medium-low heat. Sprinkle with sugar. Add pear slices in a single layer; cook 5 minutes. Spread prepared batter over pears. Cover and cook until top is set, about 5 minutes. , Transfer pan to oven; bake until edges are lightly brown, 8-10 minutes. Invert onto a serving plate. Sprinkle with confectioners' sugar. Serve warm.

Steps:

• 1. Heat oven to 450°. Grease bottom and sides of rectangular baking dish, 13 x 9 x 2 inches, with shortening. Mix flour, milk, salt and eggs with wire whisk until smooth. Pour into baking dish. Bake 15 to 20 minutes or until puffy and golden brown.2. While pancake is baking, melt butter in 10-inch nonstick skillet over medium-high heat. Cook pears and chives in butter about 5 minutes, stirring frequently, until pears are slightly softened. Stir in sugar.3. Spoon pear mixture onto pancake. Sprinkle with cheese. Bake about 1 minute or until cheese is melted.FOOD for THOUGHTCheese and pears are a wonderful blend of flavors-don't save this oven pancake just for breakfast! The salty richness of the cheese complements the sweetness of the pears."After treatment, my energy is really low, so this makes an easy-to-eat breakfast, especially if the pancake-and-pear mixture is already made by my son or husband. If I can't eat it all at once, I can just take it from the refrigerator, reheat and eat." -Anne R.NUTRITION FACTS: High in calcium good source of fiber1 Serving: Calories 325 (Calories from Fat 110) Fat 12g (Saturated 7g) Cholesterol 330mg Sodium 330mg Potassium 260mg Carbohydrate 46g (Dietary Fiber 3g) Protein 11g %DAILY VALUE: Vitamin A 10% Vitamin C 4% Calcium 20% Iron 10% Folic Acid 12% Magnesium 6% DIET EXCHANGES: 2 Starch, ½ High-Fat Meat, 1 Fruit, 1 FatHelpful For These Side Effects: (n)From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.