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Puffed Pancake with Sauteed Pears and Almonds



No-Stick Cooking Spray
2 large eggs
1/2 cup Martha White All-Purpose Flour
1/2 teaspoon salt
1/2 cup milk
2 tablespoons butter, melted
1 tablespoon lemon juice
Powdered sugar

3 tablespoons butter
3 large ripe pears, peeled, cored and sliced
1/4 teaspoon ground nutmeg
1/4 cup sugar
1/4 cup water
1/4 cup sliced toasted almonds



1.HEAT oven to 450 degrees. Spray 9-inch skillet with ovenproof handle with no-stick cooking spray. Whisk eggs until blended in medium bowl. Whisk in flour, salt and milk until nearly smooth. Stir in 2 tablespoons butter just until blended.

2.POUR into skillet. Bake on bottom rack 15 to 18 minutes or until puffed and brown around the edges. Reduce heat to 350ºF. Prick bottom of shell. Bake 5 to 8 minutes longer. Drizzle with with lemon juice and sprinkle with powdered sugar.

3.MELT 3 tablespoons butter in large skillet while pancake is baking. Add pears and nutmeg and cook over medium heat for 2 minutes, stirring frequently. Add sugar and water. Cook 2 to 3 minutes or until pears are tender. Remove pears from pan. Continue to cook liquid until slightly thickened, 2 to 3 minutes. Arrange pears on pancake, drizzle with sauce, sprinkle with almonds and sift with more powdered sugar, if desired. Cut into wedges and serve.


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