Combine butter and anise seeds in 10 inch cast-iron skillet, cook over medium heat until butter melts, stir frequently. Add pears, cook until brown on both sides, about 10 minutes, turning once. Remove from heat, cover to keep warm.
Beat egg whites and cream of tartar in mixer at high speed until foamy. Add the sugar slowly, beating until stiff peaks form. Tranfer to large bowl.
Beat egg yolks in mixer, use unwashed beater, until volume doubles. Add flour and vanilla, beat until mixed. Fold in 1/4 of egg whites into mixer. Fold egg yolk mixture into remaing egg whites.Preheat oven, 300 degrees.
Pour egg mixture over the warm pears, covering evenly. Cook over medium heat for 10 minutes.Bake for 15 minutes until top is puffy and golden brown.
Remove from oven. Run knife around edge to loosen, invert the pancake onto platter, cut into six wedges.
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