Dutch Baby Pancake With Pear Caramel Sauce Recipes

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DUTCH BABY PANCAKE



Dutch Baby Pancake image

On the breakfast table in just 25 minutes, our Dutch Baby Pancakes are baked to puffy, golden-brown perfection. Sprinkle with powdered sugar and serve immediately.

Provided by Cheri Liefeld

Categories     Breakfast

Time 25m

Yield 4

Number Of Ingredients 7

3 eggs
2/3 cup milk, room temperature
2/3 cup Gold Medal™ all-purpose flour
2 to 3 teaspoons grated lemon peel
1 teaspoon almond extract
1 lemon, quartered
Powdered sugar

Steps:

  • Heat oven to 425°F. Place butter in 10- to 12-inch ovenproof skillet; place in oven to melt.
  • In small bowl, beat eggs, milk, lemon peel and almond extract with whisk. Add flour; mix until batter is smooth. Pour into hot skillet.
  • Bake 20 minutes or until pancake is puffed and brown.
  • Squeeze juice from quartered lemon over top of pancake; sprinkle with powdered sugar. Serve immediately.

Nutrition Facts : ServingSize 1 Serving

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

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