Re: The Noodle Compound
Noodle's Puff Pancake
Hadn't made this in a while, so busted it out this morning for the ol' lady. Preheat oven to 400F. First, you make a fresh raspberry sauce. Wash a container of raspberries, and puree them by forcing them through a small strainer into a bowl. This will also remove the seeds. Stir in the juice of half a lemon and some sugar to taste.
Then you peel, core, and thinly slice a pear or apple. I went with a Barlett pear. You want a firm pear, as it will soften as it cooks. A ripe pear would fall apart. Melt butter in a ten inch skillet, and swirl it so it gets on the sides as well as the bottom. This will help allow it to puff. Saute the pear slices with some cinnamon and brown sugar. You want medium low heat, so the sugar doesn't burn but rather melts into a caramel sauce.
While the pear cooks, make your batter. It's very simple - two large eggs, mixed with a half cup flour and a half cup milk, a pinch of salt, a little sugar, a drizzle of vanilla, and some cinnamon. Just eyeball it. When the pears are starting to soften, add the batter to the pan.
Then the skillet goes in the oven for about fifteen to eighteen minutes. Check it a few times - you want the top to be set, although perhaps a bit moist. It will puff up and look like this:
To serve it, I like to cut it into wedges, dust it with powdered sugar, and drizzle the raspberry sauce over the top. The extra raspberry sauce will inevitably find its way to a bowl of vanilla ice cream tonight.