KUYPERS CREATIVE / DEVELOPMENT RECIPE
One pan, soft pear slices, and a puffed pancake that will settle as it cools. The maple syrup waits until the end.
Untested draft. Measurements and timings need a physical trial.
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Make it
Yield: 2 breakfast servings; half a 20 cm skillet pancake each
Estimated timing: Estimated 15 minutes preparation, 25 minutes cooking and 5 minutes standing; 45 minutes total. Untested estimate.
Ingredients
- 1 firm ripe pear, about 180 g before coring, washed, cored and thinly sliced
- 2 large eggs, about 100 g without shells
- 100 mL milk
- 60 g plain all-purpose flour
- 15 g unsalted butter, divided
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon fine salt
- 20 g pure maple syrup for serving
Method
Heat oven and mix batter
Heat oven to 200 C / 390 F. Whisk eggs and milk in a bowl. Add flour, cinnamon and salt and whisk until no dry pockets remain.
Soften pear
Use a 20 cm oven-safe skillet rated for this temperature. Melt 10 g butter over medium heat. Add pear slices and cook 4-5 minutes, turning gently, until beginning to soften.
Bake
Melt remaining 5 g butter around the pear. Pour batter evenly over it and transfer to the oven. Bake 18-22 minutes until puffed and golden, the center is set and a food thermometer reads at least 71 C / 160 F. Continue in short intervals if needed.
Stand and serve
Use oven gloves for the hot skillet. Stand 5 minutes; the pancake will settle. Cut in half and drizzle each portion with 10 g maple syrup. Serve promptly. No powdered sugar, cream or fruit garnish included.
Allergens and handling
Contains wheat, eggs and milk. Review all labels and cross-contact; no allergen-free claim.
Use washed produce and clean utensils; follow ingredient label storage instructions. Refrigerate perishable components promptly. No recipe-specific shelf-life promise.
Trial checks
- Record skillet size, pear ripeness and batter setting.
- Check center temperature and actual baking time; no guaranteed rise.
