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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Toss pears, syrup, and lemon zest together in medium bowl. Let stand, stirring occasionally, 45 minutes. | 2. Heat oven to 350 degrees. Butter wide round 1-1/2-quart baking dish. | 3. Place milk, sour cream, eggs, vanilla, flour, sugar, and salt in blender or food processor and process just until blended, about 1 minute. | 4. Pour enough batter into prepared baking dish to measure 1/4 inch. Bake until slightly firm, 12-15 minutes. | 5. 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. | 6. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pear	2	cups	ripe cored sliced	159.6	42.644	1.008	0.392
maple syrup	1/2	cup		409.5	105.588	0.063	0.0945
lemon zest	1		grated	-	-	-	-
milk	1	cup		148.84	11.6632	7.686	7.9788
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525
egg	4			286.0	1.44	25.12	19.02
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
purpose flour	1	cup		-	-	-	-
sugar	1/3	cup		268.66	67.1987	0.0	0.0
salt	1/4	teaspoon		-	-	-	-
almond	1/3	cup	sliced blanched toasted	642.3733	0.0	0.0	72.6667
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.