Baked Brie Pancakes

Pancakes:

6 oz Brie, cut into chunks

1 cup Milk

1 cup biscuit mix

2 tbsp sugar

1 tbsp lemon juice

1 tsp lemon zest

6 large eggs

1 tbsp Unsalted Butter

3-4 tbsp chopped, toasted walnuts

Sauteed Pears:

1 tbsp Unsalted Butter

3 pears, any variety, cored and thinly sliced

1 tbsp sugar

1/4 cup orange juice

1/4 tsp ground nutmeg

¼ tsp cinnamon

To make pancakes: Preheat oven to 425 F. In food processor, process brie until finely broken up. Add milk, biscuit mix, sugar, lemon juice and lemon zest. Process until smooth, about 10 seconds. Add eggs and process until just beaten in.

In 10-inch oven-proof skillet, melt butter. Pour in batter. Bake 15-20 minutes until browned and set.

To make sauteed pears: In saute pan, melt butter. Add pears, sugar, orange juice, nutmeg and cinnamon; saute over high heat until pears are tender and juice has caramelized. Serve with pancakes and toasted walnuts.

Substitution: Use apples in place of pears. Find more breakfast recipes for the holidays at realcaliforniamilk.com/better-breakfast

Baked Brie Pancakes

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