Ingredients

• No-Stick Cooking Spray

Batter

• 2 large eggs
• 1/2 cup Martha White® All-Purpose Flour
• 1/2 teaspoon salt
• 1/2 cup milk
• 2 tablespoons butter, melted
• 1 tablespoon lemon juice
• Powdered sugar

Filling

• 3 tablespoons butter
• 3 large ripe pears, peeled, cored and sliced
• 1/4 teaspoon ground nutmeg
• 1/4 cup sugar
• 1/4 cup water
• 1/4 cup sliced toasted almonds

Preparation Directions

1. HEAT oven to 450ºF. Spray 9-inch skillet with ovenproof handle with no-stick cooking spray. Whisk eggs until blended in medium bowl. Whisk in flour, salt and milk until nearly smooth. Stir in 2 tablespoons butter just until blended.
2. POUR into skillet. Bake on bottom rack 15 to 18 minutes or until puffed and brown around the edges. Reduce heat to 350ºF. Prick bottom of shell. Bake 5 to 8 minutes longer. Drizzle with with lemon juice and sprinkle with powdered sugar.
3. MELT 3 tablespoons butter in large skillet while pancake is baking. Add pears and nutmeg and cook over medium heat for 2 minutes, stirring frequently. Add sugar and water. Cook 2 to 3 minutes or until pears are tender. Remove pears from pan. Continue to cook liquid until slightly thickened, 2 to 3 minutes. Arrange pears on pancake, drizzle with sauce, sprinkle with almonds and sift with more powdered sugar, if desired. Cut into wedges and serve.

Nutritional Information Per Serving

Serving Size (1/6 of recipe), Calories 270 (Calories from Fat 120), Total Fat 14g (Saturated Fat 7g, Trans Fat g), Cholesterol 90mg, Sodium 310mg, Total Carbohydrate 33g (Dietary Fiber 4g, Sugars 20g), Protein 5g; Percent Daily Value*: Vitamin A 8%, Vitamin C 8%, Vitamin D %, Calcium 6%, Iron 6%.

*Percent Daily Values are based on a 2,000 calorie diet.