For the pancake

  • 2 1/2 Tbsp of J. Olive Co. Butter Olive Oil
  • 4 eggs
  • 1 cup 2% milk
  • 1 cup all-purpose flour
  • 1 Tbsp sugar
  • 1/8 tsp ground nutmeg

For the topping

  • 2 1/2 Tbsp of J. Olive Co. Butter Olive Oil
  • 2 Tbsp of J. Olive Co. Red Apple Balsamic Vinegar
  • 3 medium apples, sliced
  • 3 medium pears, sliced
  • 3 Tbsp sugar


  1. Preheat oven to 425 degrees F.
  2. Place Butter olive oil in a 10″ ovenproof skillet; heat in oven 2 minutes. Tilt pan to coat evenly with oil.
  3. Place eggs, milk, flour, sugar, and nutmeg in a blender; cover and process until smooth. Pour into hot skillet.
  4. Bake 17 to 20 minutes or until puffed and lightly browned.
  5. Meanwhile, for topping: Heat Butter olive oil in a large skillet over medium heat. Add balsamic vinegar, apples, pears, and sugar.
  6. Cook 12 to 15 minutes or until fruit is tender, stirring continually.

NOTE: If balsamic and sugar start to boil, reduce heat to low and allow to simmer while fruit becomes tender. Remove pancake from oven; fill with topping, and serve immediately. If desired, serve with 2 Tbsp of J. Olive Co. Maple Balsamic Vinegar.