German pancakes baked in the oven with pears in syrup

Ingredients:

• 3 eggs category CO
• 1/2 tsp fine salt
• 3 tablespoons of sugar
• 1 tbsp. warm milk
• 1 tsp vanilla extract
• 2 tablespoons melted butter
• 1 cup wheat flour
• 2 tsp vegetable cooking fat
• Powdered sugar
• Serving option: With maple syrup

Berry sauce:

• 2 tablespoons of sugar
• 1 vanilla pod (split lengthwise, scrape out the seeds with a knife, save the pod)
• Grated zest of 1/2 lemon
• Grated zest of 1/2 orange
• 1 cup of water
• 2 tablespoons freshly squeezed orange juice
• 1 tbsp. freshly squeezed lemon juice
• 0.25 l of raspberries
• 0.25 l blueberries (rinsed)
• 0.25 l strawberries (wash, remove stems if berries are large, cut in half or into 4 pieces)

Apples and pears in syrup:

• 3 small ones Granny Smith apples or other baking apples (about 600 g)
• 3 Bosc pears (about 600 g)
• Juice of 1 lemon
• 1/4 cup butter
• 3 tablespoons of sugar
• Grated zest of 2 oranges plus their juice
• 2 cinnamon sticks (8 cm long)
• 2 tbsp Calvados, apple cider or brandy (optional)

Preparation:

1. Preheat oven to 220°C.
   
   In a medium bowl, combine eggs, salt, sugar, milk, vanilla extract, and butter. Stir in flour until smooth.
   
   Preheat an old 25cm cast iron skillet in the oven for 10 minutes. Remove and grease the inside with shortening. Pour in the batter and bake for 15 minutes.
2. Reduce the oven temperature to 180°C (350°F) and continue baking until the pancake is fluffy and golden brown, about 13-15 minutes more. Run a knife around the edge of the pan. Dust the pancake with powdered sugar. Serve immediately from the pan with warm maple syrup, pickled berries, or apple or pear preserves of your choice.
   
   Pickled berries: In a small saucepan, combine the sugar, vanilla bean and seeds, citrus zest, and water. Bring to a boil, then reduce heat to low.
   
   Simmer over very low heat until syrupy, about 25 minutes. Remove from heat and stir in the citrus juice. Combine the berries in a bowl. Strain the warm syrup over the berries and marinate at room temperature for 30 minutes. Serve.
3. Apple and pear sauce (optional): Peel and core the apples and pears and cut into 2 cm wedges. In a medium bowl, toss the fruit with the lemon juice.
   
   In a medium skillet over medium heat, melt the butter. Add the sugar, orange zest, and cinnamon sticks and stir until the sugar dissolves. Add the fruit, increase the heat to medium-high, and cook, shaking the pan frequently, until the fruit is glazed, about 10 minutes.
4. Increase the heat to high, add the orange juice, and cook until the fruit is soft enough to easily pierce with a knife, about another minute. Add Calvados, if desired.
   
   If you're cooking on a gas stove, carefully hold the pan over the flame to ignite the alcohol. If you're cooking on an electric stove, hold a long match to the mixture. Rotate the pan on the burner until the flame goes out. Serve warm. maple syrup.