Cinnamon Pear Pancake Cake has the texture of a pancake, soft and moist, and the Cinnamon and Pears pair up deliciously - serve for breakfast or dessert
1.) Pre-heat the oven to 180 deg C (350 deg F) – grease a deep 23cm (9 inch) oven dish with butter or similar
2.) Place the oven dish into the oven for 10 minutes
3.) Meanwhile combine the Pancake Mix, Sugar and Cinnamon in a large mixing bowl
4.) In a separate bowl, beat together the Eggs, Milk, Cream and Vanilla – add to the dry mixture and whisk until smooth
5.) Remove the heated oven dish from the oven – pour the batter into the dish – arrange the Pear slices on top of the batter, pressing down a little, keep going until all the Pear slices have been added to the batter (you should have around 3 layers of Pear over each other with batter in between)
6.) Bake 1 hour or until a tester comes out clean – if the cake darkens too much whilst baking, cover loosely with a piece of aluminum foil – shiny side up
Nutrition Facts
Cinnamon Pear Pancake Cake
Amount per Serving
Calories
234.7
% Daily Value*
Fat
7.3
g
11
%
Saturated Fat
3.9
g
24
%
Polyunsaturated Fat
2.6
g
Cholesterol
79.9
mg
27
%
Carbohydrates
38.3
g
13
%
Fiber
1.8
g
8
%
Sugar
21.7
g
24
%
Protein
5.3
g
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.