Our series “From Scratch” features baking recipes that are easy as pie. This recipe for a spiced pear Dutch baby comes from Kellie Hemmerly of The Suburban Soapbox. Light and fluffy with a custard-like center, this simple spiced pear Dutch baby is a perfect treat for Sunday morning!
A Dutch baby is a big, puffy pancake cooked in a skillet. Actually German and not Dutch, it has a wonderfully light and soft center similar to a crêpe. The batter comes together easily with the help of a blender, and the spiced pear topping (using Royal Riviera Pears, of course) is sautéed to perfection while the pancake bakes in the oven.
Easy, addictive, and perfect for a special breakfast and brunch, this spiced pear Dutch baby makes for a festive meal for overnight guests or just a cozy breakfast for two.
Spiced Pear Dutch Baby
Equipment:
- Large cast iron skillet
- Blender
Ingredients:
For the Dutch baby
- 3 tablespoons butter
- 3 eggs
- ¾ cup all-purpose flour
- ¾ cup milk (room temperature)
- 1½ tablespoons sugar
- 1½ teaspoons vanilla extract
- ⅛ teaspoon kosher salt
For the spiced pear topping
- 2 tablespoons butter
- 2 Harry & David Royal Riviera Pears (peeled, cored, and diced)
- 1 tablespoon brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- Whipped cream or maple syrup (for serving)
Instructions:
For the Dutch baby
- Preheat the oven to 400° F.
- Place the butter in a large skillet and transfer to the oven.
- While the butter melts, add the eggs, flour, milk, sugar, vanilla, and salt to the pitcher of a blender. Blend until smooth.
- Carefully remove the skillet from the oven and swirl the butter around to coat.
- Pour the batter into the skillet and return to the oven.
- Bake until the pancake is puffed in the center and golden brown around the edges, approximately 20 minutes.
- Transfer the pancake to a wire rack to cool slightly.
For the spiced pear topping
- While the Dutch baby is baking, melt the butter in a medium skillet over medium heat. Add the pears to the butter and sauté until softened.
- Stir in the brown sugar, cinnamon, cloves, ginger, and nutmeg. Cook until caramelized, approximately 5 minutes.
- Pour the pear mixture into the center of the Dutch baby and dust with powdered sugar, if desired.
- Serve with whipped cream or maple syrup.
