Vanilla Pear Dutch Baby Recipes

VANILLA DUTCH BABY (PUFFED PANCAKE)

Steps:

• Preheat the oven to 400 degrees F.
• Put the butter in a large, ovenproof, nonstick saute pan and place in the oven.
• Meanwhile, in a blender, combine the eggs, flour, warm milk, sugar, vanilla extract and pinch of salt, and blend on medium-high speed until uniform. (If mixing by hand, combine the eggs with the milk until the mixture is light yellow and no longer stringy, about 1 minute. Add the flour, sugar, vanilla, and pinch of salt, and whisk vigorously to remove the lumps, about 30 seconds.)
• Carefully remove the hot pan from the oven. The butter should be melted. Swirl the butter around the pan to coat completely, and then pour the remaining butter into the batter and pulse to blend. Pour the batter into the hot pan and return the pan to the oven. Cook until the pancake is puffed in the center and golden brown along the edges, 20 to 25 minutes.
• Using a spatula, remove the entire Dutch baby from the pan and place on a cooling rack for a few minutes to allow the steam to escape without condensing along the bottom and rendering the pancake soggy. Dust with confectioners' sugar when cooled slightly. Slice the pancake into 8 wedges on a serving platter or cutting board.

VANILLA DUTCH BABY

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place butter in an ovenproof pan or cast iron skillet and place in the oven.
• Meanwhile, combine eggs and milk in a bowl. Add flour, sugar, vanilla extract, and salt and whisk for 1 minute to remove lumps.
• Remove hot pan from oven and swirl melted butter to coat. Pour batter into the hot pan and return it to the oven.
• Bake in the preheated oven until the pancake is puffed in the center and golden brown on the edges, 20 to 25 minutes.
• Dust with confectioners' sugar and slice into 8 wedges.

VANILLA PEAR DUTCH BABY

Steps:

• Preheat oven to 450°.
• In a blender or in a bowl, combine the milk, eggs, flour, sugar, vanilla, and orange zest.
• Blend or whisk until smooth.
• Add the pear pieces and stir to combine.
• Put the butter in a 10-inch pie dish or ovenproof frying pan and place in the oven to melt.
• Remove from the oven and, using a paper towel or pastry brush, brush the inside of the dish or pan to coat it evenly with the butter.
• Pour in the batter.
• Bake for 15 minutes.
• Decrease the temperature to 350° and bake until golden brown and well puffed, about 15 minutes more.
• Remove from the oven and dust the top generously with the powdered sugar.
• Serve immediately directly from the dish or pan.