Last updated on September 21st, 2019
I’ve said it before, and I will definitely say it again. Everything is so much cuter and more fun to eat when it is miniature! This is especially true when creating breakfast items like PANCAKES!!! Is there a better way to start your day than by eating your own personalized portion of a German Pear Pancake in your VERY OWN Cast Iron skillet?! The answer is no. Absolutely not. I felt so cute while gobbling these things up, I wanted to put on a bib and really go to town. You know, to ruin the cuteness and all– just make a complete mess of myself. I held back, seeing as my sister and I had to head straight to La Jolla (gorgeous suburb of San Diego) as soon as were done baking.
I became inspired to make a dutch oven-esque pancake after seeing a recipe on Food Network.com for German Dutch Oven Pancakes. BUT they were doused in powdered sugar, made with nonfat milk (WHAT?!) and requested the usage of a Margarine Spread <– are ya kidding? I couldn’t believe my eyes, but I did believe I wanted to re-create that recipe into something REALly delicious– you know, like edible. How is margarine spread still even around? I am gagging just thinking about it. Okay, I’ll spare you the gruesome details about what goes on when I think of processed/fake food. But what I won’t do is give you the option to pass on these pancakes.
It was so quick to whip up this batter, and you can keep any leftover batter in the refrigerator for a couple of days, too! That’s what I ended up doing because I knew I couldn’t eat 12 pancakes in 2 days. Oh wait, yes I could, but I decided it probably wasn’t the best idea. The last thing I wanted to do was get sick of these cute thangs! Well, get on with it– invite the whole family over for breakfast once you do. You are going to be so proud of yourself, you will want to share these delights with your loved ones. Or not. You may want to eat it all yourself. Either way, enjoy!!!
German Pear Oven Pancakes
- Preheat the oven to 400 degrees Fahrenheit.
- In a medium bowl, toss the pear slices in the lemon juice and set aside.
- Now, in a large bowl, beat the eggs with an electric hand mixer or in a standing mixer until they become frothy. Add the coconut milk, coconut sugar, vanilla extract, salt, and lemon zest and mix on a low speed until well combined. Sift in the almond flour and continue mixing on low speed until combined.
- Now, you can use several mini cast iron pans (1-2 big ones) or whatever you have handy! Heat the pan or pan(s) over medium heat until hot, about 2 minutes. Now, add the ghee, and when it begins to foam, add the pear slices, quickly turning them to coat them in the mixture, and arranging them in a single layer across the bottom of the pan(s).
- Then, pour the batter evenly over the pears and transfer the skillet to the oven.
- Bake until the pancake has set in the middle (check with a toothpick!), the sides have risen, and the bottom is nicely browned, about 20-25 minutes.
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.