Pear And Vanilla Upside Down Pancake
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Pear And Vanilla Upside Down Pancake
  Vanilla    Pears    Pancakes  
Last updated 6/12/2012 12:59:03 AM. Recipe ID 21926. Report a problem with this recipe.
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      Title: Pear and vanilla upside down pancake
 Categories: Live
      Yield: 4 Servings
 
      1    Vanilla bean, slit
           Lengthwise
    1/4 c  Sugar
    2/3 c  All purpose flour
      1 ts Baking powder
    1/2 ts Baking soda
    1/4 ts Salt
    1/2    Stick unsalted butter
    1/2 c  Well-shaken buttermilk
      2 lg Eggs
  1 1/2    Firm-ripe Bosc or Bartlett
           Pears (about 3/4 pound)
      1 tb Fresh lemon juice
 
  Preheat oven to 400 degrees. Scrape vanilla seeds form pod into a
  small bowl and add sugar. Rub sugar and seeds together to unclump
  seeds.
  
  Into a bowl sift together flour, baking powder, baking soda, salt,
  and 1 tablespoon vanilla sugar. In a well seasoned 10-inch cast iron
  skillet melt butter over moderately low heat and remove from heat. In
  a bowl whisk together buttermilk, eggs, and 1 tablespoon melted
  butter, leaving remaining butter in skillet, and whisk into flour
  mixture until just combined. Let batter stand 15 minutes.
  
  Peel and core pears and cut lengthwise into 1/4-inch thick wedges. Add
  pears to remaining vanilla sugar with lemon juice, tossing to coat.
  Arrange pears decoratively in butter remaining in skillet. Sprinkle
  any remaining sugar mixture over pears and cook over moderate heat
  until barely tender and sugar begins to caramelize, about 8 minutes.
  
  Pour batter evenly over pears and bake in middle of oven 15 minutes.
  Reduce temperature to 350 degrees and bake 15 minutes more, or until
  top is golden and center is firm to the touch.
  
  Immediately run a thin knife around edge of skillet. Invert a plate
  over skillet and invert cake onto plate (keeping plate and skillet
  firmly pressed together). Carefully lift skillet off cake and replace
  any fruit that is stuck to bottom of skillet. Serve pancake with
  syrup.
  
  Yield: 2 servings
  
  Recipe courtesy of Gourmet Magazine
  




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Recipe ID 21926 (Apr 03, 2005)

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