Dutch Baby Pancake With Pear Caramel Sauce Recipes

COUNTRY PEAR PUFF PANCAKE

Steps:

• In a 10-in. cast-iron or other ovenproof skillet, melt 3 tablespoons butter over medium heat. Add pears; cook and stir until tender, about 5 minutes. Stir in 1/4 cup brown sugar and lemon juice. , In a bowl, whisk the flour, milk, eggs, syrup, vanilla and salt until smooth; pour over pears. Bake at 450° until puffy, 10-12 minutes. , Meanwhile, in a microwave-safe bowl, melt remaining butter. Stir in cinnamon, nutmeg and the remaining brown sugar. Spread over pancake. Bake until golden brown, 8-10 minutes. Cut into wedges and serve immediately. If desired, top with whipped cream.

GINGERBREAD DUTCH BABY WITH POACHED MAPLE PEARS AND CREME FRAICHE

Steps:

• For the creme fraiche topping: Whisk together the creme fraiche, vanilla extract, orange zest and vanilla bean seeds in a small bowl until combined. Cover and refrigerate for at least 30 minutes or overnight to allow flavors to meld.
• For the poached maple pears: Meanwhile, combine 4 cups water, the sugar, cinnamon sticks, orange peel and vanilla bean in a high-sided medium skillet over high heat. Bring to a boil and cook until sugar has dissolved. Reduce the heat to a simmer, add the pears and cook, turning a few times, until a thin-bladed knife meets no resistance, about 20 minutes. Remove the pears to a plate and let cool, then then slice each half in half again.
• Bring the poaching liquid back to a boil and cook until reduced to about 1 1/2 cups. Remove the cinnamon sticks, orange peel and vanilla bean. Add the maple syrup and the poached pears and cook 1 minute longer. Keep warm.
• For the Dutch baby: Preheat the oven to 400 degrees F. Place the eggs in a blender and blend for 1 to 2 minutes, until smooth and pale in color. Add the flour, milk, brown sugar, pumpkin pie spice, molasses and salt, and blend until smooth.
• Melt the butter in a 9-inch cast-iron skillet over high heat, swirling it up the sides to evenly coat the pan. Pour the batter into the skillet and immediately transfer to the oven. Bake until the pancake is puffed and browned, and crisp at the edges, 15 to 20 minutes.
• Dust the Dutch baby with powdered sugar and cut into wedges. Top each wedge with creme fraiche topping, some poached pears and a drizzle of the pear syrup.

DUTCH BABY PANCAKE

Steps:

• Heat oven to 375ºF.
• Put 1 tablespoon butter in a 10-inch cast-iron skillet and heat the skillet in the oven for 10 minutes. Melt the remaining 2 tablespoons butter and set aside to cool slightly.
• Pulse together the flour, sugar, and salt in the bowl of a food processor. Add the eggs, milk, vanilla extract, and melted butter, and blend the batter until smooth and frothy, 30 to 45 seconds.
• Carefully remove the hot skillet from the oven and immediately pour the batter into the center. Bake for 20 minutes; do not open the oven while baking. The Dutch baby will puff up in the center and the edges will be dark and crispy.
• Serve warm with a sprinkling of powdered sugar and lemon wedges for squeezing.

DUTCH BABY PANCAKE WITH PEAR-CARAMEL SAUCE

Steps:

• Place 2 Tbsp of the butter in a 9 or 10" cast iron skillet. Place skillet in the overn to 425*F/
• Combine eggs, milk and vanilla in a medium bowl. Whisk in flour, 1 Tbsp of the sugar, and the slat until smooth. Remove hot skillet from oven; swirl butter to coat. Pour batter into skillet. Return skillet to oven. Bake about 15 minutes or until pancake is brown and puffed.
• Meanwhile, melt the remaining 2 Tbsp butter in a large skillet over medium. Stir in the remaining 2 Tbsp sugar, cinnamon and nutmeg. Add pears; cook about 3 minutes or until crisp-tender, gently stirring occasionally.