1/2 cup milk 1/2 cup gf flour 1/4 cup sugar 2 large eggs at room temperature 4 Tablespoons unsalted butter
Powdered sugar (optional)
Directions
In a medium bowl, toss pear slices with 2 teaspoons sugar and 1/2 teaspoon cinnamon.
In a medium skillet, over medium-low heat, melt 1/2 tablespoon unsalted butter. Add pears and sauté until tender, about 2-3 minutes. Reduce heat to low to keep warm.
Preheat oven to 425°F.
In a medium bowl, whisk together milk, gf flour, 1/4 cup sugar and eggs.
In a 10 inch skillet, over medium heat, melt 4 tablespoons of unsalted butter. Tilt pan so butter coats sides of pan. Pour egg batter into skillet and cook, without stirring, for 1 minute.
Place skillet in oven and bake for 12-15 minutes or until pancake is puffed and golden. Remove pancake from oven and place pears in center.
Cut into wedges and serve immediately. Sprinkle with powdered sugar if desired.
Tips
We used The Gluten Free Pantry’s Country French bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.
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