Pear Carmelized Dutch Baby

Pear Carmelized Dutch Baby

Photo by Joyce F.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    teaspoon canola oil

  • 3

    firm ripe Bartlett pears (cored and cut into thin wedges)

  • ¼

    cup granulated sugar

  • ½

    teaspoon ground cinnamon

  • ½

    cup all-purpose flour

  • 1

    cup low-fat (1%) milk

  • 2

    large eggs

  • 1

    egg white

  • 2

    teaspoon butter (melted)

  • Pinch ground nutmeg

  • Pinch salt

  • 1

    tablespoon confectioners’ sugar

Directions

Preheat the oven to 400°F. Heat the oil in medium cast-iron or ovenproof skillet over medium heat. Add the pears, 2 tablespoons of the sugar, and the cinnamon. Cook, stirring occasionally, until the pears are tender and most of liquid is evaporated, about 10 minutes. Meanwhile, place the flour in a large bowl. Whisk together the milk, eggs, egg white, melted butter, nutmeg, salt, and the remaining granulated sugar in a medium bowl. Add to the flour mixture, whisking until blended and smooth. Pour the batter over the pear mixture. Bake until puffed and golden brown, 35 – 30 minutes. Cool the pancake in the skillet on rack 10 minutes. Dust with confectioner’s sugar and cut into 6 wedges. Serve warm or at room temperature.


Nutrition

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