Description
This Spiced Pear & Walnut Dutch Baby bakes up high and mighty in a hot oven with puffy edges and a slightly custardy and elegantly eggy center. The moment it’s done baking its topped with tender sweet pears, sautéed in butter, brown sugar and warm spices. Toasty walnuts add a welcome crunchy texture and nutty flavor to the top. And if you really want to make it indulgent, add a sprinkle of powdered sugar, a spritz of fresh lemon and a dollop of crème fraîche for a fancy finish.
Ingredients
DUTCH BABY
- 3 large eggs
- 3/4 cup milk
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine sea salt
- 3/4 cup all purpose flour
- 3 tablespoons unsalted butter
SPICED PEAR & WALNUT TOPPING
- 3/4 cup walnuts (- roughly chopped)
- 2 large ripe pears (- sliced into 1/2” thick slices)
- 2 tablespoons brown sugar
- 2 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 cup crème fraîche
- 1 lemon (- sliced into wedges)
- 1-2 tablespoons powdered sugar
Instructions
- Begin by toasting the walnuts. Place them in a dry skillet in a single layer. Toast for about 3-5 minutes over medium-high heat, stirring occasionally, until they start to deepen in color and give off a toasty, nutty aroma. Remove from the skillet and set aside to cool.
- Place a 10" cast iron skillet in the oven and preheat to 425° F.
- Combine the eggs, milk, sugar, vanilla and salt in a blender and whizz on a high speed for 1-2 minutes until very frothy. Add the flour and blend on low for a few seconds, just to combine. Allow the batter to rest while the oven preheats, this helps with the puff.
- Once the oven comes up to temperature and the skillet is ripping hot, carefully add the butter to the skillet. Allow the butter to melt while the skillet is in the oven, this only takes a moment.
- Carefully remove the hot skillet from the oven and swirl the skillet to coat it evenly with the melted butter. Pour the batter directly into the skillet on top of the butter, do not mix together. Return to the oven to bake for 15-20 minutes until the pancake has puffed up and the edges have started to turn a golden brown. The center should be set but still slightly custardy.
- While the Dutch Baby bakes, prepare the pear topping. Add the butter to the hot skillet over medium heat. Once the butter melts, add the sliced pears and brown sugar. Sauté, stirring occasionally, until the pears just begin to caramelize, about 5-7 minutes. Sprinkle with spices and stir gently. Sauté for about 1 more minute, remove from the heat and set aside.
- As soon as you pull the Dutch Baby from the oven, top with the spiced pears and toasted walnuts. Serve immediately with lemon wedges for brightness, crème fraîche for tangy creaminess and finish with a sprinkle of powdered sugar.
Notes
A hot oven and hot pan are key to getting the puff of the pancake. Use caution when handling the hot cast iron skillet.
As soon as you remove the Dutch Baby from the oven, it will start to collapse so its best served right away. However, it still tastes great even once it starts to sink.
This recipe is a great full breakfast for 2 or works well as a side in a full brunch spread.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: Pancake