Baked Custardy French Pear Pancake with Raspberries

Olde Rhinebeck Inn

340 Wurtemburg Road , Rhinebeck, 12572 Stati Uniti d'America


  • One 15 oz. can of sliced pears in pear juice
  • ½ cup (slightly heaping) all purpose flour (gluten free flours can be substituted)
  • ½ cup light brown sugar
  • 5 extra large eggs
  • 1/2 teaspoons vanilla extract (can also add almond extract if you like)
  • 1/8 teaspoon salt
  • 4 tablespoons melted butter
  • About 10 fresh or frozen raspberries


  1. You'l need a round oven-safe metal pan 10 in. across the bottom, with sides about 2 in. high. Or, can be done in individual buttered ramekins or spring-form pan
  2. Preheat oven to 375.
  3. Drain pears and reserve 1¾ cup of pear liquid.
  4. Slice pears to ½ inch thick at base, removing any blemishes.
  5. Put eggs in blender first, then flour, sugar, vanilla and salt.
  6. Process to a smooth, thick batter, scraping sides once or twice.
  7. Add 3 Tablespoons melted butter and the reserved pear liquid to the batter.
  8. Process to incorporate.
  9. Put the remaining 1 Tablespoon of butter in pan on stovetop to melt.
  10. Pour batter into hot pan, arrange pears and berries in the batter
  11. and bake uncovered for about 30 minutes until golden brown and fluffy.
  12. Sprinkle with powdered sugar if you like.
About this recipe:

This light and fluffy fruit pancake is baked in a spring-form pan until golden brown, then sprinkled with powdered sugar. Use fresh or frozen raspberries and canned or fresh pears.