A delightful fall breakfast idea, this Pear Dutch Baby/German Oven Pancake combines the flavors of caramelized pears, cinnamon, and vanilla in a fluffy, oven-baked pancake. Perfect for a cozy morning treat.
Ingredients: 2 large pears, peeled, cored, and thinly sliced. 2 tablespoons unsalted butter. 3 large eggs. 1/2 cup all-purpose flour. 1/2 cup milk. 1/4 cup granulated sugar. 1/2 teaspoon vanilla extract. 1/4 teaspoon ground cinnamon. A pinch of salt. Powdered sugar for dusting, optional. Maple syrup for serving, optional.
Instructions: Preheat your oven to 425F 220C. In a 10-inch ovenproof skillet, melt the butter over medium-high heat. Add the sliced pears and cook for about 3-4 minutes until they start to soften and caramelize. Remove from heat. In a blender, combine the eggs, flour, milk, granulated sugar, vanilla extract, ground cinnamon, and a pinch of salt. Blend until smooth and well combined. Pour the batter over the caramelized pears in the skillet. Place the skillet in the preheated oven and bake for 15-20 minutes or until the Dutch Baby is puffed up and golden brown. Remove from the oven, sprinkle with powdered sugar if desired, and serve immediately. You can also drizzle with maple syrup for added sweetness. Enjoy your delicious Pear Dutch Baby/German Oven Pancake!
Prep Time: 10 minutes
Cook Time: 20 minutes
Yazoo Mowers
