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
- Adjust an oven rack to the middle position. Preheat the oven to 450 degrees F, preferably on convection.
- In a large bowl, whisk the flour, cornstarch, sugar, and salt.
- In a medium bowl or liquid measuring cup, whisk the eggs, milk, and vanilla until incorporated.
- 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.
- 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.
- Using an oven mitt, carefully remove the skillet from the oven. If using pear slices, sauté in the hot butter for 1 minute.
- Pour the batter in and immediately return the skillet to the oven.
- 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.)
- Transfer the skillet to a wire rack and sprinkle with confectioners’ sugar.
- Cut into wedges and serve with maple syrup, if desired.