Sunday, January 9, 2011

Pear Dutch Baby Pancake

We had this for breakfast on Christmas morning. I like to make it for special occasion breakfasts because it's Steph's favorite. It is perfect for 2-4 people. Any more than that and you'll need to start using multiple pans, which is a total pain. Here is the recipe I use, which I adapted from Martha Stewart.

Pear Dutch Baby (adapted from Martha Stewart)

Serves 2-4

* 1 1/2 tablespoons unsalted butter
* 1 Bosc pear, peeled and cut into thin slices
* 1/4 teaspoon ground cardamom (or cinnamon, in a pinch)
* 3 large eggs
* 3/4 cup milk
* 3/4 cup all-purpose flour
* 1/4 teaspoon salt
* 1 tablespoon confectioners' sugar


1. Heat oven to 400 degrees. Heat a well-seasoned 10-inch cast-iron skillet (or oven-safe pan) over high heat. Add butter. When melted, add pear slices. Cook until softened and lightly golden, about 2 minutes. Stir in cardamom, and remove skillet from heat.
2. In a separate bowl, whisk together remaining ingredients, except confectioners’ sugar, until smooth. Pour over pear mixture. Bake until puffed and brown, about 20 minutes. Slide pancake onto a serving platter. Serve immediately, cut into wedges, with confectioners’ sugar sifted over the top.

The pancake sort of deflates the longer it's out of the oven (this photo was taken moments after I took the pan out of the oven). Don't be concerned-- that's totally normal. Experiment with different fruits and spices!

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