2 teaspoon canola oil 3 firm ripe Bartlett pears (cored and cut into thin wedges) 1/4 cup granulated sugar 1/2 teaspoon ground cinnamon
Preheat the oven to 400°F. Heat the oil in medium cast-iron or ovenproof skillet over medium heat. Add the pears, 2 tablespoons of the sugar, and the cinnamon. Cook, stirring occasionally, until the pears are tender and most of liquid is evaporated, about 10 minutes.
1/2 cup all-purpose flour
Meanwhile, place the flour in a large bowl.
1 cup low-fat (1%) milk 2 large eggs 1 egg white 2 teaspoon butter (melted) Pinch ground nutmeg Pinch salt
Whisk together the milk, eggs, egg white, melted butter, nutmeg, salt, and the remaining granulated sugar in a medium bowl. Add to the flour mixture, whisking until blended and smooth. Pour the batter over the pear mixture.
1 tablespoon confectioners’ sugar
Bake until puffed and golden brown, 35 – 30 minutes. Cool the pancake in the skillet on rack 10 minutes. Dust with confectioner’s sugar and cut into 6 wedges. Serve warm or at room temperature.