Whenever I serve this fruity pancake, people think I worked on it for hours. They are surprised that such an attractive, scrumptious dish could be so easy.
—CAROL WILLIAMS ST. JOSEPH, MO
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS
3 tablespoons butter
4 large eggs
1 cup 2% milk
1 cup all-purpose flour
1 tablespoon sugar
1/8 teaspoon ground nutmeg
TOPPING
3 tablespoons butter
3 medium apples, sliced
3 medium pears, sliced
3 tablespoons sugar
Maple syrup, optional
1. Preheat the oven to 425°. Place butter in a 10-in. ovenproof skillet; heat in oven until butter is melted, 2-3 minutes. Tilt pan to coat evenly with butter.
2. Place the eggs, milk, flour, sugar and nutmeg in a blender; cover and process until smooth. Pour into hot skillet. Bake until it is puffed and browned, 17-20 minutes.
3. Meanwhile, for topping, heat butter in a large skillet over medium heat. Add apples, pears and sugar; cook until fruit is tender, stirring occasionally, 12-15 minutes.
4. Remove pancake from oven; fill with the fruit mixture and serve immediately. If desired, serve it with syrup.