Dutch baby pancakes are so versatile, you can replace the pears with your favorite fruit. They are great for breakfast and can also be served as dessert with vanilla ice cream and a dusting of icing sugar.
Preparation time: 5 minutes
Cooking time: 15 minutes
- 3 tablespoons unsalted butter
- 2 large eggs, at room temperature
- 125ml milk, at room temperature
- 100g cup cake flour
- 4 tablespoons brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- Pinch salt
- 2 ripe pears – peeled, cored and cut into medium thick slices
- ½ teaspoon ground ginger
- Icing sugar, for dusting
- Preheat oven to 230°C (450°F).
- Place 2 tablespoons butter in a 28cm heavy-bottomed pan and place in the oven until the butter is melted and the skillet is very hot, 2 to 3 minutes.
- Mix together the eggs, milk, flour, 2 tablespoons sugar, vanilla, the cinnamon and salt.
- Carefully pour the batter into the preheated pan and place it in the oven. Bake until the edges of the pancake are golden brown and have puffed up, 12 to 15 minutes.
- Meanwhile, melt the remaining butter in a smaller pan. When the butter begins to foam, add the pears, the remaining brown sugar and ginger, and cook until the pears are caramelized and just tender, 4 to 6 minutes.
- Gently place the caramelized pears into the puffed up Dutch baby. Top with icing sugar, and serve with lemon wedges.