Dutch Baby Pancake with Caramelized Pears

Dutch Baby pancake easily became a go to dessert for us on those lazy Sunday mornings.

So easy to make and so versatile that you can basically serve it with anything. It perfectly goes with fruits, honey, or your favourite combo of eggs and ham, or sausages, or sautéed veggies, or, or, or 🙂

But I’m honest with you, I’ve only recently discovered the recipe while having breakfast at our favourite spot here in Munich, and I’ve immediately fallen in love with it’s simplicity. I came back home and I decided I need to make my own. Obviously, a bigger baby to satisfy hubby and some friends we invited.

Doing some research about what dutch baby pancake really is, I found out that the word “dutch” is very misleading.

These type of pancakes (or crepes – they can be called both names) derive from an older German recipe, but the origins of the “Dutch baby” are in the US around 1900. The name still remains a mystery, because “Dutch” may just be a mispronunciation of the word “Deutsch” – which means “German”.

Well, I don’t mind taking this for granted and adopt the recipe in my cooking repertoire.

In order to have a perfect a puffy dutch baby pancake, you need a HOT pan and well mixed batter. Your oven will take care of the rest.

For this recipe there’s no need to separately mix the wet and dry ingredients, everything will go in your blender. If you don’t have a blender, a whisk can do the work just as fine.

After the batter was ready, I preheated the oven at 200°C (convection oven) with my cast iron skillet in (don’t add the butter yet!). I let it preheat while I caramelized the pears.

In another skillet, I melted a tablespoon of butter with a tablespoon of sugar. After they formed a thick sauce, I added the sliced pears and sautéed them on low heat for about 10 minutes, until most of the liquid was absorbed and the pears were softened and glossy.

The dutch baby pancake is ready in no time so be ready to serve it immediately, with your favourite topping. I love mines with fruits, but I’ll give it a try one day with some savoury toppings as well, and let you know how it goes.

I’ll leave you now with the recipe.

Let me know in the comments area if you try out this one. I’d love to hear your thoughts.

Love,

Cori

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Dutch Baby Pancake with Caramelized Pears

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By Cori Costache – Serves: 3-4

Prep Time: 10 mins – Cooking Time: 20 mins

Dutch Baby pancake easily became a go to dessert for us on those lazy Sunday mornings.

Ingredients

• 100g (1/2 cup) flour
• 150ml (1/2 cup) milk
• 3 eggs
• 35g butter (~ 3 tbsp), divided
• 2 tbsp sugar, divided
• 1/2 tsp ground vanilla
• 1/4 tsp ground cardamom
• 2 pears
• icing sugar for dusting (optional)

Instructions

1

Prepare the batter. Mix together the flour, eggs, milk, spices and half the sugar. Set aside.

2

Preheat the oven at 220°C/200°C Fan/gas mark 7/425ºF. Transfer a cast iron (oven proof) skillet inside the oven and let it preheat, while you caramelize the pears.

3

In a different skillet, melt half the butter, and the remaining sugar. After they form a thick sauce, add the sliced pears and sauté them on low heat for about 10 minutes, until most of the liquid is absorbed and the pears are softened and glossy. Set aside

4

Carefully add the remaining butter into the preheated skillet and let it melt back into the oven for 30 sec, making sure not to burn it.

5

Add the pancake batter into the skillet and bake for 18-20 mins until the edges are puffed and golden brown.

6

Serve immediately with the caramelized pears and dust a bit of icing sugar on top.