My mother made a lovely european pancake for breakfast one morning not long ago. It was filled with fried apples, overlaid with batter, then baked. The pancake recipe is actually dutch and it is called Pannekoeken. My version of this breakfast pancake has a bit more batter and is more cake-like. I think you'll find it delicious and easy enough to share with family and friends.   It is great recipe for brunch.

4 bartlett pears peeled and sliced
1/3 cup of sugar
2 tbsp of butter
pinch of salt

Almond Cream
1 1/2 cup almond flour
3/4 cup of sugar
1 egg
1 egg white
2 tbsp of flour
6 tbsp of soft butter
1 tbsp of cornstarch
2 tbsp of almond extract
1 tbsp of vanilla extract

Pancake batter
1 3/4 cup of ap flour
1 tbsp of baking powder
1/4 tsp of salt
1 tbsp vanilla extract
1 3/4 cup of milk
1/2 cup vegetable oil (grape seed)
2 eggs separated

Powder sugar

Preheat oven to 400 degrees
For the almond cream add almond flour, butter, and sugar to a food processor.  Puree until smooth. While on add egg and egg white.  Stop and add the flour's.  Puree again and finish with the two extracts.  Should be a smooth and creamy almond paste.

For the pancake dough combine the dry ingredients and the wet ingredients except for the egg whites in two separate bowls.  Combine the wet ingredients with the dry ingredients and mix well.  Then with a hand mixer whip the egg whites to stiff peaks.  Fold into the batter and set aside.

In a 11 inch cast iron skillet on medium high heat add butter, sugar, pears, and a pinch of salt.   Cook for 3 to 4 minutes until the pears start to soften and the sugar has dissolved.  Then pour all of the almond cream on top of the pears.  Then I poured all of the pancake batter on top of the almond cream and baked it in the oven for about 25 minutes or until a toothpick came out clean.   Now I would suggest to do only half of the pancake batter if you want to have a thinner pancake like consistency.  I did all of it and it turned out more like a soft cake ( which was fine ).  If you choose to do all the batter I would add a 1/3 to 1/2 cup of sugar to the batter because the batter is not sweet (unless you don't like really sweet things) even though the pears and almond paste are sweet it still needs a little added sugar to it.  If you decide to do half of the pancake batter you really don't need any added sugar.  After it is baked flip it over onto a plate after 5 minutes of resting and finish with a sprinkle of powdered sugar.