Directions:
- Toss pears, syrup, and lemon zest together in medium bowl. Let stand, stirring occasionally, 45 minutes.
- Heat oven to 350 degrees. Butter wide round 1-1/2-quart baking dish.
- Place milk, sour cream, eggs, vanilla, flour, sugar, and salt in blender or food processor and process just until blended, about 1 minute.
- Pour enough batter into prepared baking dish to measure 1/4 inch. Bake until slightly firm, 12-15 minutes.
- Remove pear slices from syrup with slotted spoon; reserve syrup. Arrange slices closely together on baked batter and sprinkle with almonds. Cover with remaining batter. Spoon reserved syrup evenly over top.
- Bake until wooden pick inserted in center of pancake comes out clean, about 1 hour. Let pancake cool on wire rack 30 minutes. Serve warm, with cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 412.45 Kcal (1727 kJ) | ||
| Calories from fat | 155.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.28g | 27% | |
|---|---|---|---|
| Cholesterol | 158.93mg | 53% | |
| Sodium | 188.65mg | 8% | |
| Potassium | 379.18mg | 8% | |
| Total Carbs | 55.71g | 19% | |
| Sugars | 33.07g | 132% | |
| Dietary Fiber | 3.49g | 14% | |
| Protein | 10.58g | 21% | |
| Vitamin C | 7.9mg | 13% | |
| Iron | 1.2mg | 7% | |
| Calcium | 165.3mg | 17% | |
| Amount Per 100 g | |||
| Calories | 168.39 Kcal (705 kJ) | ||
| Calories from fat | 63.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.05g | 27% | |
|---|---|---|---|
| Cholesterol | 64.88mg | 53% | |
| Sodium | 77.02mg | 8% | |
| Potassium | 154.81mg | 8% | |
| Total Carbs | 22.75g | 19% | |
| Sugars | 13.5g | 132% | |
| Dietary Fiber | 1.43g | 14% | |
| Protein | 4.32g | 21% | |
| Vitamin C | 3.2mg | 13% | |
| Iron | 0.5mg | 7% | |
| Calcium | 67.5mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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