Ingredients:
6 eggs
1 cup whole milk
1 cup flour
4 tablespoons melted butter
1/2 teaspoon almond extract
2 teaspoons lemon zest
3 large baking pears (1/2 per dish)
2 tablespoons powdered sugar
3 tablespoons lemon juice
6 individual au gratin dishes, or one large casserole dish, sprayed with cooking spray
Instructions:
In a blender or bowl mix eggs, and milk. Stir in flour. While stirring, add melted butter. Add the extract and zest. Note: mixture may be made the evening before and refrigerated. Let it come to room temperature before using.
Preheat oven to 425 degrees. Peel and core the pears. Halve the pears and slice. Mix the sugar and lemon juice in a bowl. Toss the sliced pears in the juice mixture.
Layer one half pear (5 or 6 slices) into each dish. Pour 1/2 cup of the batter over the pears. Bake in preheated oven at 425 degrees for 20 minutes.
To Serve: When baked, sprinkle with powdered sugar; decorate with fresh berries or fruit of the season. Pass additional fresh fruit and syrup if desired.
Note: These pancakes can be made without layering the fruit before baking. The sides of the casserole will force the edges of the batter up. The pancakes will stay formed and can be filled with whatever fruit is in season.
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