Fluffy pancake with cottage cheese and pears in the oven

Votes: 3

Time: 45 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 431, total fat 18 G., saturated fats 10 G., proteins 13 G., carbohydrates 56 G., fiber 2 G., cholesterol 135 mg, sodium 514 mg, sugar 24 G.

This perfectly fluffy pancake, baked with milk in the oven, is infused with cottage cheese. This creates a lighter batter that retains its airiness and moistness. Pour the batter over caramelized pears and bake upside-down. A pat of butter and a drizzle of maple syrup are the perfect finishing touch to the lightest and most impressive pancake in the world.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 and 3/4 cups premium flour
3 tbsp. granulated sugar
1 tbsp. baking powder
Coarse salt
1 and 1/4 cups milk
1 tsp vanilla extract
3 large eggs, lightly beaten
6 tablespoons melted unsalted butter, room temperature, for serving
1 cup of cottage cheese
1 firm ripe pear, peeled, cored and cut into 12 wedges
2 tablespoons light brown sugar
Maple syrup for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, milk, eggs, pears, brown sugar, maple syrup

Cooking the dish according to the recipe:

Preheat oven to 190°C.
In a large bowl, combine the flour, granulated sugar, baking powder, and 0.5 teaspoon salt. In a medium bowl, combine the milk, vanilla, eggs, and 4 tablespoons butter. Add the liquid mixture to the flour mixture and knead until smooth. Fold the cottage cheese in with a spatula and fold into the dough. Transfer the batter to a large liquid measuring cup for easy pouring.

In a medium ovenproof nonstick skillet over medium heat, melt the remaining 2 tablespoons butter until bubbly.
Place the pear slices in the pan, sun-side down, with the thin ends facing outward and the rounded ends meeting in the center. Cook until the pears are slightly soft, about 2 minutes. Sprinkle with brown sugar, cover, and cook until the sugar begins to melt, about 2 minutes.
Uncover the pan and pour the batter over the top, starting at the outer edge and working in a circular motion toward the center. This will hold the pears in place. Continue cooking on the stovetop until the butter begins to bubble around the edges, about 2 minutes. Transfer the pan to the oven and bake, uncovered, until golden brown, 25–30 minutes.
Carefully invert the pancake onto a serving platter. Serve with pats of butter and maple syrup.

Categories:

recipe / Oven / Autumn dishes / Breakfast / Calorie content of prepared meals / Desserts / Pancakes, fritters, waffles, sandwiches / / Pumpkin dishes / Pumpkin desserts and pastries / Food Network - recipes / American cuisine

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