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Today is January 27, 2022

Pear and Pecan Dutch Baby

Ingredients

2 large eggs
1/2 cup all-purpose flour
1/2 cup milk
2 tablespoons sugar
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
2 1/2 tablespoons
unsalted butter


For the topping:
1 tablespoon butter
1 pear thinly sliced
2 tablespoons chopped toasted pecans
Dash of ground cinnamon
2/3 cup maple syrup
Powdered sugar for dusting if desired

Instructions

A Dutch Baby is a poofy pancake made in a hot cast iron skillet that has crispy brown edges and a custard like center. It puffs in the oven while baking like a popover and settles, leaving a perfect indentation to fill with sautéed pears and pecans that have been sweetened with maple syrup.

Just mix the batter with a blender, pour into a hot skillet, bake for a bit, and there you go with a stunning breakfast with little effort. Much easier than flipping a bunch of flapjacks. I like to serve some little smoky sausages alongside my Dutch Baby.

Place the eggs in a blender container or a 4-cup glass measuring cup if using a stick emersion blender. Blend to combine. Add the flour, milk, sugar, vanilla, and salt. Blend making sure the flour is fully incorporated. Let the batter sit while heating the skillet and oven.

Place oven rack in middle position in the oven making sure there is plenty of room above it to rise. I usually just remove the top rack. Place a 9-inch cast iron skillet in the oven. While the batter is resting, heat oven to 425 degrees.

Once the oven and skillet have heated, remove the skillet to the stove top and add the butter. Make sure the skillet gets a nice coat of the butter. Pour the batter into the hot buttered skillet and bake for 18 to 20 minutes.

Prepare the topping as the pancake bakes.

In a small skillet, melt the butter over medium heat, add the pears, and cook until tender. Add the pecans, cinnamon, and syrup. Cook until warmed through. Pour into center of pancake when it comes out of the oven.

Miscellaneous

This recipe was originally published in the November 2021 Issue under "Delta Delicious w/ Martha Hall Foose."

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