Description
This pear dutch baby (sometimes call a German pancake) is essentially big, puffy pancake. It is quick to put together and is just sweet enough to still be considered breakfast.
Ingredients
Units
Scale
- 2 tablespoons unsalted butter
- 5 eggs
- 1/2 cup flour
- 1/2 cup milk
- 1 large ripe pear, peeled, cored, and sliced
- Juice of half a small lemon
- 2 rounded teaspoons confectioner’s sugar plus more for dusting
- Raspberries or sliced strawberries for serving, optional
Instructions
- Prep oven. Heat oven to 450 degrees F.
- Prep pan. Melt butter in a 9-inch cast iron skillet over low heat. Measure out about 1 tablespoon of the melted butter into a medium bowl.
- Make batter. To the butter in the bowl, add eggs and beat together. Add milk and flour to egg mixture; mix well. Set aside.
- Cook pears. To the skillet, add sliced pears and sauté briefly in butter. Drizzle pears with lemon and sprinkle with confectioner’s sugar. Sauté 30 seconds more. Arrange pears in single layer in pan.
- Add batter. Pour egg mixture over the pears.
- Bake. Transfer skillet to the oven and bake 20-25 minutes or until pancake is puffy and golden brown. Top with berries, if using and dust with confectioner’s sugar. Cut into quarters and serve immediately.
Notes
- Recipe from the Breakfast in Bed cookbook.
