We’ve been making Apfelpfannkuchen at home for a number of years, it’s a lovely baked apple pancake pudding, a bit like a sweet toad in the hole with fruit. It’s a handy store-cupboard pudding which takes no time at all to prepare and it’s pretty easy on the pocket as well as being delicious.
It occurred to me that it would be good to try making one using pears and ginger instead of the traditional apple and cinnamon. It was only afterwards I discovered that the Germans had beaten me to it and had got there first with the Birnenpfannkuchen, though all of the recipes I could find online were in German, so what you’re looking at here is probably the worlds first Birnenpfannkuchen recipe in English (I take my victories where I can find them).
Any pud that I can prepare with any degree of success must be easy, I’m not a natural when it comes to desserts, so I urge you to give this easy recipe a try. I promise you will not be sorry!
Birnenpfannkuchen – German Pear & Ginger Pancake Recipe
2 teaspoons of oil, I used groundnut
1 tin of pear halves in juice
2 teaspoons ground ginger
75g plain flour
65g sugar, I used golden granulated, but use what you have
150ml semi-skimmed milk
Pinch of salt
- Preheat the oven to 220C. I used my tarte tatin pan, but if you don’t have one of these a lined cake tin will be fine.
- Put the butter and oil in the pan and put in the oven to melt for a couple of minutes, once the butter has melted arrange your pear halves in the pan and sprinkle over a teaspoon of ground ginger. Put in the oven to warm through while you do the next bit (tinned pears are already soft, but if using fresh pears cook until they are soft but not collapsing).
- Meanwhile, tip the flour into a bowl with a pinch of salt, add the sugar and a teaspoon of ground ginger and combine. Add the eggs and milk and whisk thoroughly so it forms a thick batter.
- Remove the tatin pan with the pears from the oven and quickly pour over the batter. Put the pan back in the oven and bake for 15-20 minutes, make sure you keep an eye on it towards the end. When it’s cooked your Birnenpfannkuchen should be all puffed up and golden brown like a giant Yorkshire pudding.
- Once cooked flip it out of the pan, upside down on a plate and serve either hot or cold with cream, ice cream or custard, whatever floats your boat.
If you liked this easy recipe you might like my incredibly easy Joulutorttu recipe (Finnish jam tarts).