Great for breakfast, brunch, or even dessert, you need a Dutch Baby in your life. Especially one topped with warm cinnamon pears!
A dutch baby is essentially a slightly fluffy pancake that puffs up in the oven while it bakes with crisp, dark edges. The key to achieving the ‘pouf’ in the oven is room temperature eggs and milk, so set them out about 30 minutes before you plan to cook.
The batter comes together quickly with just a bowl and a whisk, and you can make it while the pears are sizzling away in the skillet. I used pears because I had some in my fridge and I love their slight sweetness, enhanced by the cinnamon and vanilla, but go ahead and use apples if you prefer.
I topped the fruit with some powdered sugar, but that’s completely optional. Dutch babies are great for entertaining, especially for brunch because they actually require less effort than regular pancakes! Who doesn’t love that??
pear dutch baby.
adapted from cooking light.
2 tablespoons grassfed butter
2 medium pears, cored and thinly sliced
1 teaspoon cinnamon
1 tablespoon plus 1 teaspoon sugar, divided
1/2 cup milk/non-dairy milk (room temperature)
2 eggs (room temperature)
1/2 teaspoon vanilla extract
1/2 cup white whole wheat flour
Melt the butter in a cast iron skillet over medium heat. Once the butter is melted and lightly sizzling, add the sliced pears, cinnamon and teaspoon of sugar and stir together, cooking together for 3-4 minutes or until lightly softened and fragrant. Remove to a plate and set aside.
While the pears are cooking, mix together the milk, eggs, vanilla, remaining sugar and flour and whisk well to combine. In the same skillet you cooked the pears in, add the batter and place immediately in the oven and bake for 20 minutes.
Remove skillet from oven, top with pear mixture, cut into four pieces and serve immediately.
Serves 4. *Please use organic ingredients wherever possible*