This came to my inbox from Epicurious and since I had the ingredients on hand, I made it straight away. Wonderful breakfast (or snack), and the leftover slices froze very well for a couple of future, random weekday breakfasts – enjoy!
4 Bartlett pears, unpeeled, cored and chopped ~2 lbs.
1/4 c. unsweetened apple cider (or juice)
3 T. EACH freshly squeezed lemon juice AND honey
3/4 t. cinnamon AND 1/4 t. salt
1 c. large flake oats AND 1 1/2 c. unsweetened apple cider (or juice)
2 1/2 c. flour AND 3 t. baking powder
1 t. EACH baking soda AND kosher salt
4 eggs AND 2 1/2 c. whole-milk ricotta
1/4 c. honey AND 1 T. lemon zest
For the compote – combine all 6 ingredients in a medium pot and bring to a boil while stirring. Allow the compote to simmer for 5 to 10 minutes until the pears have softened, then remove the pot from the heat and use a potato masher to break up the pears. Bring the mix back to a boil and simmer for another 5 to 10 minutes until the mix has thickened and has the appearance of applesauce. This can be made well in advance and kept covered in the fridge.
When you’re ready to make the pancake, preheat the oven to 350, butter an 18 x 13 inch rimmed baking sheet, line it with parchment and butter the parchment.
In a medium bowl, combine the oats and cider, and in a separate medium bowl, whisk together the flour, baking powder, baking soda and salt.
Whisk together the remaining ingredients – eggs, ricotta, honey and zest – in a large bowl until the eggs are well incorporated, this will take a couple of minutes. Next, add in one-third of the dry mix, whisk well, half of the oat/cider mix, whisk well, the next third of the dry, whisk, oat/cider mix, whisk, and finally finish with the remaining dry mix and at this point, you may need to use a sturdy spatula to fold the batter until all is well combined.
Pour and scrape the batter into your prepared pan, making sure that it’s evenly spread out and reaches into all corners. Dollop spoonfuls of compote across the entire top of the pancake and then use a knife to drag the compote through the batter in a figure-8 type pattern.
Bake for about 30 minutes until the top is a lovely golden brown and the center springs back to a light touch. Allow the pancake to cool for about 10 minutes before you slice it up and serve it. Allow the slices to cool completely before wrapping slices to refrigerate or freeze.