Because it really is a sort of cake. Or something between a cake and an English pudding. That you eat for breakfast. And it’s hot. And delicious.
- 2 tablespoons butter
- 2 small, firm Bartlett or Red Bartlett pears, cored and cut into thin slices
- 2 inch segment of vanilla bean, split
- 1/3 cup honey
- 1 tablespoon lemon zest
- 3 eggs
- 3/4 cup milk
- 3/4 cup all-purpose flour
- 1/4 teaspoon sea salt
Preheat the oven to 400 degrees. In a 10 inch oven-proof skillet over medium-high heat, melt the butter until fragrant and bubbly. Scrape the vanilla seeds into the butter, and toss in the pod too. Add the pears and cook for about 4 minutes, gently nudging them until they have softened and absorbed some of the butter. Add the honey and zest. Remove from heat and set aside while you prepare the batter.
In a medium bowl combine the eggs, milk, flour, and salt. Whisk the batter until it is dotted with small bubbles and has a smooth consistency.
Remove the vanilla pods, and pour the batter over the pears in the skillet.
Place the skillet in the oven and bake for 25 – 30 minutes, or until the pancake is golden on the edges and has started to pull away from the sides of the pan. Cool briefly, and then scoop out onto a platter, or just slice out of the pan.