Pear Puffed Pancakes

You can fix the pear mixture the night before and refrigerate to save time.  Just reheat right before serving. Serves 8   
Picture
Pear Mixture Ingredients
4 ripe pears, peeled
1/2 cup water
1 tbsp sugar
1/3 cup butter
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp lemon zest
1/2 tsp fresh grated ginger or 1/4 tsp dry ground ginger
​Pancake Ingredients
 6 eggs
1 cup flour
1 cup milk (whole, not skim)
2 tsp vanilla
1/4 cup butter
Steps
  1. Cut peeled pears into 1/4" thick slices, avoiding the core.  Put into a large frying pan with the water, sugar, ginger, and butter.  Bring to a boil, then reduce heat and simmer until pears are soft, but not mushy.
  2. Stir cinnamon, lemon zest, and nutmeg into the pear mixture and remove from heat.
  3. In a large bowl, whisk eggs.  Whisk in flour and milk slowly to incorporate.  Whisk in vanilla.
  4. Cut butter into 8 equal slices.  Place one in each baking cup or ramekin - you will need 8.  Place cups in a roasting pan and heat in oven until butter is melted - about 10 minutes.
  5. Carefully, remove cups from oven and pour pancake batter into the cups.
  6. Bake 10 minutes at 425° F.  Reduce heat to 400° F and cook for 10 more minutes until golden and puffy.  Remove from oven.
  7. Let pancakes cool for about 5 minutes, then spoon pear mixture into the center of each one.  Serve with a dollop of whipped cream, if desired!