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Baked Brie Pancake



Pancakes: – 6 ounces Real California Brie, cut into chunks – 1 cup Real California milk – 1 cup biscuit mix – 2 tablespoon sugar – 1 tablespoon lemon juice – 1 teaspoon lemon rind [better∶ lemon zest] – 6 large eggs – 1 tablespoon Real California unsalted butter – 3–4 tablespoons chopped toasted walnuts Sauteed Pears: – 1 tablespoon Real California unsalted butter – 3 pears*, any variety, cored, thinly sliced – 1 tablespoon sugar – 1/4 cup orange juice – 1/4 teaspoon, each, ground nutmeg and cinnamon cheese, baking
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Preheat oven to 425°F. In food processor, process Real California Brie until finely broken up. Add milk, biscuit mix, sugar, lemon juice and rind. Process until smooth, about 10 seconds. Add eggs and process until just beaten in. Melt Real California butter in 10-inch oven-proof skillet. Pour in batter. Bake 15 to 20 minutes until browned and set. Serve with sautéed pears and walnuts.

Melt butter in sauté pan. Add remaining ingredients and sauté over high heat until pears are tender and juice has caramelized. Serve with Brie Pancake.

4 to 6 servings

*Can substitute apples; red, green, or combination