Pear Pancake

I've gotten some wonderful recipes from my market customers and friends and this pear pancake is one of my favorites. I always use Bartlett pears because they are so plentiful here, but I'm sure most varities would work equally well. The delicate flavors of the pears are perfect with the light, airy texture of the pancake. This is delicious for dinner and any leftovers reheat well for breakfast the next day.

Pear Pancake

1 teaspoon anise seed

2 tablespoons butter

4 large, ripe pears, peeled, cored and halved

5 eggs, separated

1/2 cup sugar

1/2 teaspoon vanilla

1/4 cup flour

Melt butter and add anise seeds. Saute over medium-low heat for a minute. I used a cast iron pan, 10 - 12 inches (12 is best if you have it). Add pears and cook on both sides, turning occasionally, until pears are lightly browned, about 12 minutes. Turn pears cut side down, with small ends toward the center of the pan, and keep warm.

In a large bowl, whip egg whites, then slowly add sugar until stiff peaks form. Without washing the beaters whip egg yolks in a separate bowl until the volume doubles. Add vanilla and flour and beat until well mixed. Stir about 1/4 of the egg whites into the beaten yolks, mix, then fold egg yolks into whites, stirring gently.

Pour egg mixture over warm pears, gently pushing batter down between pears with a spatula. Cook over medium-low heat until of pancake is firm to the touch, about 4 minutes. Don't overheat or the pears will burn. Place pan in a preheated 300 degree oven for about 15 minutes.

Let the pancake rest for 5 minutes, then run a knife around the outside edge. Place a large plate over the pan and flip it over. Tap pan to loosen any pears, then remove it. I like to serve this with maple syrup and a sprinkle of powdered sugar. So delicious.