Buttery Pear Dutch Baby

This beautiful Dutch Baby was extra special for my pear-loving family. Including pears made it taste similar to a clafoutis. I served it dusted with powdered sugar but others drizzled it with maple syrup as well. 🙂

The recipe was adapted from The Vanilla Bean Baking Book: Recipes for Irresistible Everyday Favorites and Reinvented Classics by Sarah Kieffer. I used sea salt and whole wheat pastry flour instead of all-purpose. Easy and delicious.

Yield: Serves 3 to 4 (one 10-inch Dutch Baby)

  • 1 cup (120g) whole wheat pastry flour (or 1 cup (142g) all-purpose flour)
  • 2 T cornstarch
  • 1 T granulated sugar
  • 1/2 tsp fine sea salt
  • 4 large or extra-large eggs
  • 1 cup milk, preferably whole
  • 1 tsp pure vanilla extract
  • 4 T (57g) unsalted butter, cold
  • 1 large pear, optional, peeled and cored, cut into 1/4-inch slices (I used an Anjou)
  • Confectioners’ sugar, for dusting
  • pure maple syrup, for serving, optional
  1. Adjust an oven rack to the middle position. Preheat the oven to 450 degrees F, preferably on convection.
  2. In a large bowl, whisk the flour, cornstarch, sugar, and salt.
  3. In a medium bowl or liquid measuring cup, whisk the eggs, milk, and vanilla until incorporated.
  4. Whisk one-third of the wet ingredients into the flour mixture until no lumps remain, then slowly add the remaining wet ingredients, whisking until smooth.
  5. Place the butter into a 10-inch cast-iron skillet and put it in the oven to preheat for 3 to 4 minutes, until the butter melts and starts to sizzle in the pan.
  6. Using an oven mitt, carefully remove the skillet from the oven. If using pear slices, sauté in the hot butter for 1 minute.
  7. Pour the batter in and immediately return the skillet to the oven.
  8. Bake for 16 to 20 minutes, until the edges are golden brown and crisp and the pancake has risen and puffed. (I baked mine for 18 minutes on convection.)
  9. Transfer the skillet to a wire rack and sprinkle with confectioners’ sugar.
  10. Cut into wedges and serve with maple syrup, if desired.

Apple Dutch Baby

IMG_0634 - Version 2

I love special breakfasts!! I served this gorgeous giant apple pancake with pure maple syrup, but included the recipe for the special Apple Cider Syrup below. This recipe is from The North Shire Lodge in Manchester, Vermont via Bon Appetit. Lovely!

Yield: Serves 4

For the Dutch Baby:

  • 3 large eggs, room temperature
  • ¾ cup whole milk, room temperature
  • ¾ cup all-purpose flour
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • 1 teaspoon ground cinnamon, divided
  • 4 tablespoons unsalted butter, divided
  • 1 large Pink Lady apple, peeled, sliced ¼” thick
  • 1 tablespoon light brown sugar
  • pure maple syrup or apple cider syrup (recipe follows), for serving
  1. Preheat oven to 425° (convection).
  2. Whisk eggs, milk, flour, vanilla, salt, and ½ teaspoon cinnamon in a medium bowl until smooth.
  3. Melt 2 Tbsp. butter in a 10” skillet, preferably cast iron, over medium heat.
  4. Add apple and sprinkle with brown sugar and remaining ½ teaspoon cinnamon. Cook, tossing often, until apple is coated and softened, about 4 minutes. Transfer to a plate.
  5. Wipe out skillet and heat in oven until very hot, 8–10 minutes.
  6. Carefully add remaining 2 Tbsp. butter to skillet, tilting to coat bottom and sides. Add apple to center of skillet; pour batter over. Bake until pancake is puffed and golden brown around the edges and center is set but still custardy, 12–15 minutes.
  7. Serve drizzled with maple syrup or apple cider syrup.

For the Apple Cider Syrup:

  • 4 cups apple cider
  • 2 tablespoons unsalted butter
  • 1 tablespoon light brown sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  1. Bring cider, butter, brown sugar, vanilla, and cinnamon to a boil over medium-high heat in a large saucepan. Reduce heat and boil gently, whisking occasionally, until thick and syrupy, 30–45 minutes.

Do Ahead: Syrup can be made 1 week ahead. Let cool; cover and chill. Bring to room temperature before using.

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