Every Christmas morning I get talked into making cinnamon rolls. Not that it takes much coercion because I love them just as much as (probably more than) the next person. But that’s the problem- I can eat a whole pan-full on my own. (And usually do, it’s part of the ritual.) They’re dangerous and thus saved for special occasions when I don’t have to feel as guilty about such gluttony.

When I want to avoid over-indulgence and still treat myself to breakfast, I make this. (Or something like it.) Puffed pancakes are traditionally a mixture of eggs and milk and flour, sometimes sweetened and served with lemon and fruit and syrup. This time I added vanilla, brown sugar, and cinnamon to the batter and dropped ripe sliced pears on top before baking. The pancake puffs up all around them and looks and tastes irresistible. Stunning enough for a special occasion, but simple and nutritious enough for every day.

Puffed Pear Pancake

INGREDIENTS

2 Tbsp. butter
4 eggs
1 cup milk
3/4 cup whole wheat flour (or spelt or all-purpose flour)
2 Tbsp. packed brown sugar (or granulated sugar)
1 tsp. cinnamon
1/4 tsp. salt
1 tsp. pure vanilla extract
1-2 ripe Bartlett pears, cored and thinly sliced

for serving:
lemon wedges
powdered sugar
maple syrup

DIRECTIONS

1. Preheat oven to 450 F. Place butter in a large (12-inch) cast iron or other oven-proof skillet and place in oven until butter is melted.

2. In a large bowl (this can also be done in a blender) whisk together the eggs, milk, flour, sugar, cinnamon, vanilla, and salt until smooth. Remove the skillet from the oven (carefully, it will be HOT) and swirl the butter to coat the bottom and sides of the pan. Pour in the batter and top with the pears.

3. Return skillet to oven and bake for about 18-2o minutes, until puffed and golden and the center is set. Serve with lemon, powdered sugar, and/or maple syrup.

Serves 2-4.

(Adapted from Whole Foods and Real Simple)