Pear cake cooked in a covered skillet

Mix the eggs and sugar, then a pinch of salt, milk, flour and baking powder, then the melted butter (or oil).

Peel, core and chop the pears; hold them in lemony cold water if not cooking right away.

In a hot 10 inch non-stick pan, melt butter and saute the pears with vanilla and honey on medium-high heat until golden brown, about 10 minutes.

Turn the heat to low, pour in the batter, cover and cook 15 minutes; at 10 minutes the middle is still jiggling and not ready to flip.

Slide the cake onto a plate, flip it back into the pan and cook 5 minutes more.

Serve either side up; the pear side shows the caramelized chunks.