Dutch Baby Pancake With Pear Caramel Sauce Food

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DUTCH BABY PANCAKE WITH PEAR-CARAMEL SAUCE



DUTCH BABY PANCAKE WITH PEAR-CARAMEL SAUCE image

Categories     Egg     Casserole/Gratin     Breakfast     Bake

Number Of Ingredients 9

4 tablespoons Butter
eggs 3
1/2 cup Milk
1/2 teaspoon Vanilla
1/2 cup Flour
3 tablespoon Sugar
1/4 teaspoon Kosher Salt
1/2 teaspoon Ground Cinnamon
1/4 teaspoon Nutmeg

Steps:

  • Place 2 Tbsp of the butter in a 9 or 10" cast iron skillet. Place skillet in the overn to 425*F/
  • Combine eggs, milk and vanilla in a medium bowl. Whisk in flour, 1 Tbsp of the sugar, and the slat until smooth. Remove hot skillet from oven; swirl butter to coat. Pour batter into skillet. Return skillet to oven. Bake about 15 minutes or until pancake is brown and puffed.
  • Meanwhile, melt the remaining 2 Tbsp butter in a large skillet over medium. Stir in the remaining 2 Tbsp sugar, cinnamon and nutmeg. Add pears; cook about 3 minutes or until crisp-tender, gently stirring occasionally.

GERMAN PEAR PANCAKE



German Pear Pancake image

This delicious German-style pancake is traditionally made with apples, but pears are a delightful variation. Serve with maple syrup or creme fraiche.

Provided by Lorri Amsden

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Baked Pancake Recipes

Time 50m

Yield 8

Number Of Ingredients 11

2 large firm pears, cored and cut into 1/8-inch-thick slices
½ cup white sugar, divided
2 tablespoons lemon juice
1 ½ teaspoons lemon zest
¼ cup butter, sliced
6 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract
½ teaspoon kosher salt
1 cup all-purpose flour
1 tablespoon confectioners' sugar, or to taste

Steps:

  • Toss pear slices with 1/4 cup white sugar, lemon juice, and lemon zest to coat.
  • Arrange butter in a 12-inch cast-iron skillet and place on the center rack of the oven. Heat oven to 400 degrees F (200 degrees C). Remove skillet from oven once the butter has just melted, 3 to 5 minutes.
  • Beat eggs in a large bowl until frothy; add milk, 1/4 cup white sugar, vanilla extract, and salt and mix until just combined. Sift flour into egg mixture and stir until batter is just mixed.
  • Stir pear slices into the melted butter and spread into a single layer. Pour batter over pears.
  • Bake in the preheated oven until pancake is set in the middle, the sides have risen, and the bottom is browned, 28 to 30 minutes. Top pancake with confectioners' sugar.

Nutrition Facts : Calories 264.6 calories, Carbohydrate 35.5 g, Cholesterol 157.8 mg, Fat 10.7 g, Fiber 2.1 g, Protein 7.6 g, SaturatedFat 5.4 g, Sodium 226.5 mg, Sugar 20.4 g

DUTCH BABY POOFED PANCAKE



Dutch Baby Poofed Pancake image

this is like a dessert, really -- very unusual, incredibly delicious and wickedly easy - taking just 5-10 minutes to blend and bake! for a sweet tooth, but very few calories... excellent for people wanting to eat smart AND scrumptious at the same time...

Provided by carrie sheridan

Categories     Breakfast

Time 28m

Yield 2 serving(s)

Number Of Ingredients 11

3 eggs
1/4 cup flour, plus
1 tablespoon flour
1/4 cup milk, plus
1 tablespoon milk
1 teaspoon canola oil or 1 teaspoon safflower oil
1/4 teaspoon salt
1 teaspoon confectioners' sugar
2 tablespoons butter
2 tablespoons lemon juice
1/8 cup confectioners' sugar

Steps:

  • Preheat oven to 400 and put a cast iron skillet inside to get hot.
  • Whisk or beat eggs.
  • Add milk and oil and whisk again.
  • Add flour and salt and whisk very well.
  • Remove skillet from oven, melt butter and swirl to coat entire surface [wiping sides with a paper towel dipped in the butter].
  • Pour in batter all at once.
  • Return to oven and bake for 18-20 minutes - it's better not to be too golden brown on the underside - and may take a few (delicious) tries to figure what degree of doneness YOU like best with your oven and pan.
  • Remove and serve at once garnished with slim lemon wedges and sprinkled with confectioner's sugar.
  • I would think you could use a souffle or casserole dish but haven't tried it myself.

Nutrition Facts : Calories 361.8, Fat 22.5, SaturatedFat 10.7, Cholesterol 314.9, Sodium 518, Carbohydrate 27, Fiber 0.6, Sugar 9.3, Protein 12.9

CARAMEL-APPLE DUTCH BABY



Caramel-Apple Dutch Baby image

This recipe makes the perfect breakfast, brunch or sweet treat for a lazy weekend. Any 10-inch ovenproof pan or baking dish will work here, but for the puffiest and crispest pancake, use a cast-iron pan. Don't skimp on the amount of butter you melt in the pan in the first step; it prevents the pancake from sticking, and helps brown and crisp the Dutch baby while it bakes. The easy, no-fail caramel sauce infuses the apples with brown sugar and vanilla, while also serving as a syrup to drizzle over each slice. For maximum ooh and aahs, spoon the apples, caramel and all, into the center of the Dutch baby and serve it in the skillet. To keep the pancake crisp longer, serve the apples and caramel separately and allow guests to top their own.

Provided by Erin Jeanne McDowell

Categories     breakfast, brunch, for two, lunch, weekday, pancakes, pastries, dessert, main course

Time 30m

Yield 4 servings (One 10-inch pancake)

Number Of Ingredients 17

4 tablespoons/55 grams unsalted butter (1/2 stick)
3 large eggs
3/4 cup/95 grams all-purpose flour
2/3 cup/160 milliliters whole milk
3 tablespoons dark brown sugar
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
1/4 teaspoon ground nutmeg
2 tablespoons unsalted butter
1/4 cup/60 milliliters heavy cream
1/2 cup/110 grams dark brown sugar
3 baking apples (about 1 pound), such as Honeycrisp, Jonagold, Gala, or Granny Smith, peeled, cored, and cut into 1-inch slices
3/4 teaspoon vanilla extract
Pinch of ground cinnamon
Pinch of fine sea salt
Whipped cream or vanilla ice cream, for serving (optional)

Steps:

  • Prepare the Dutch baby: Heat the oven to 425 degrees. Place the butter into a medium (10-inch) ovenproof skillet (preferably cast-iron) and transfer to the oven until melted, 2 to 3 minutes.
  • In a large bowl, whisk the eggs, flour, milk, brown sugar, vanilla, cinnamon, salt and nutmeg. Pour the batter into the hot skillet and transfer to the oven. Bake until the pancake puffs up around the edges and turns golden, 20 to 25 minutes.
  • While the Dutch baby cooks, prepare the topping: Melt the 2 tablespoons butter in a skillet over medium heat, then stir in the cream and brown sugar. Add the apples and cook, stirring frequently, until the caramel thickens and the apples are tender, 8 to 10 minutes. Stir in the vanilla, cinnamon and salt.
  • To serve, pile the apples on top of the warm Dutch baby, then slice and serve. Serve with whipped cream or ice cream, if desired.

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