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Puffed pear pancake with quince

Bill Granger from Market Kitchen
This is a real stick-to-your-ribs breakfast from Bill Granger (a bit more like a pudding than a pancake)

Puffed pear pancake with quince

Method

1. Preheat the oven to 220C/gas 7.

2. Melt half the butter in a 25cm frying pan with an ovenproof handle. Add the pears and cook for 5 minutes over medium heat. Add half the brown sugar, vanilla and lemon juice and cook, shaking the pan occasionally, until the sugar has dissolved.

3. Roast the quince with their skin on in the oven, dotted with the remaining butter and brown sugar for about 1 and a half hours. When they are tender, peel off the skin, if desired, and add the slices to the pears.

4. Mix the flour, salt, lemon zest and sugar together in a large bowl. Make a well in the centre and slowly add the eggs and milk, whisking lightly to combine (don’t worry too much about lumps).

5. Add a squeeze of lemon juice to the pears and the quince, then pour in the batter evenly - it’s fine if the fruit pokes through.

6. Put the pan in the oven and cook for 20 minutes until puffed and golden. If your pan is shallow, place a baking tray underneath to catch any drips.

7. Serve straight from the over with yogurt and a swirl of maple syrup.

Cook's note: this is also fabulous made with peaches – particularly in late Summer when they’re so plentiful and cheap.

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Serves: 4

Prep: 20 min
Cook: 1 hr 50 min

Ingredients
100g Butter
6 tbsp brown Sugar
4 tart green British Pears, (such as Williams), peeled, cored and cut into eighths
1 tsp vanilla extract
1 tbsp lemon juice
4 Quince, cored and cut into eigths
90g plain flour
pinch Salt
1 tsp finely grated lemon zest
1 tbsp Sugar
4 Eggs
185ml Milk
plain thick yogurt, to serve
maple syrup, to serve