I believe in the art of organizing. Marie Kondo is my hero. I could spend hours at The Container Store. So now that all of the planet is pretty much under lockdown, I’ve had time to purge, audit and organize our fridge and pantry cabinets. In trying to store all the food we have for X amount of time, I took pleasure in organizing the shelves and FIFO-ing (kitchen term for First In First Out) all of our food. When making breakfast the other day, I had a handful of perfectly ripe pears that I wanted to add in this oven pancake recipe I found. Of course I had to veganize it. Honestly, these oven pancakes tasted like funnel cakes and transported me to a time not long ago where we could go to the county fair and eat all the things.
Caramelized Pear Oven Funnel Cake Pancakes
Recipe slightly adapted from Williams-Sonoma
6T vegan butter, divided
3 ea. pears, peeled, cored and sliced in 1/4-inch wedges
2T coconut sugar
Juice of half a lemon
1t ground cinnamon
1C plant-based milk (I used oat milk and had great results)
1t pure vanilla extract
2 T flaxseed + 4T water
Powdered sugar for dusting
Position a rack in the middle of your oven and preheat to 425 degrees F
In a medium-sized bowl, whisk together the flaxseed eggs, 1T of the melted butter, milk and vanilla. Add in the flour mix. Whisk till the batter is just incorporated. Set aside.
In a cast-iron skillet, melt 2T of butter over medium-high heat. Then add in half of the pears and half of the coconut sugar and cinnamon, sautéing till it’s nice and caramelized, about 5 minutes. Finish with a squeeze of lemon. Add 2T of butter, melt, and pour in half of the pancake batter.
Place in the oven for about 20 minutes or until the pancake is golden and puffy.
Top with a dusting of powdered sugar.