Vanilla Pear Dutch Baby Recipes

VANILLA DUTCH BABY

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place butter in an ovenproof pan or cast iron skillet and place in the oven.
• Meanwhile, combine eggs and milk in a bowl. Add flour, sugar, vanilla extract, and salt and whisk for 1 minute to remove lumps.
• Remove hot pan from oven and swirl melted butter to coat. Pour batter into the hot pan and return it to the oven.
• Bake in the preheated oven until the pancake is puffed in the center and golden brown on the edges, 20 to 25 minutes.
• Dust with confectioners' sugar and slice into 8 wedges.

VANILLA DUTCH BABY (PUFFED PANCAKE)

Steps:

• Preheat the oven to 400 degrees F.
• Put the butter in a large, ovenproof, nonstick saute pan and place in the oven.
• Meanwhile, in a blender, combine the eggs, flour, warm milk, sugar, vanilla extract and pinch of salt, and blend on medium-high speed until uniform. (If mixing by hand, combine the eggs with the milk until the mixture is light yellow and no longer stringy, about 1 minute. Add the flour, sugar, vanilla, and pinch of salt, and whisk vigorously to remove the lumps, about 30 seconds.)
• Carefully remove the hot pan from the oven. The butter should be melted. Swirl the butter around the pan to coat completely, and then pour the remaining butter into the batter and pulse to blend. Pour the batter into the hot pan and return the pan to the oven. Cook until the pancake is puffed in the center and golden brown along the edges, 20 to 25 minutes.
• Using a spatula, remove the entire Dutch baby from the pan and place on a cooling rack for a few minutes to allow the steam to escape without condensing along the bottom and rendering the pancake soggy. Dust with confectioners' sugar when cooled slightly. Slice the pancake into 8 wedges on a serving platter or cutting board.

GINGERBREAD DUTCH BABY WITH POACHED MAPLE PEARS AND CREME FRAICHE

Steps:

• For the creme fraiche topping: Whisk together the creme fraiche, vanilla extract, orange zest and vanilla bean seeds in a small bowl until combined. Cover and refrigerate for at least 30 minutes or overnight to allow flavors to meld.
• For the poached maple pears: Meanwhile, combine 4 cups water, the sugar, cinnamon sticks, orange peel and vanilla bean in a high-sided medium skillet over high heat. Bring to a boil and cook until sugar has dissolved. Reduce the heat to a simmer, add the pears and cook, turning a few times, until a thin-bladed knife meets no resistance, about 20 minutes. Remove the pears to a plate and let cool, then then slice each half in half again.
• Bring the poaching liquid back to a boil and cook until reduced to about 1 1/2 cups. Remove the cinnamon sticks, orange peel and vanilla bean. Add the maple syrup and the poached pears and cook 1 minute longer. Keep warm.
• For the Dutch baby: Preheat the oven to 400 degrees F. Place the eggs in a blender and blend for 1 to 2 minutes, until smooth and pale in color. Add the flour, milk, brown sugar, pumpkin pie spice, molasses and salt, and blend until smooth.
• Melt the butter in a 9-inch cast-iron skillet over high heat, swirling it up the sides to evenly coat the pan. Pour the batter into the skillet and immediately transfer to the oven. Bake until the pancake is puffed and browned, and crisp at the edges, 15 to 20 minutes.
• Dust the Dutch baby with powdered sugar and cut into wedges. Top each wedge with creme fraiche topping, some poached pears and a drizzle of the pear syrup.

WHOLE WHEAT DUTCH BABY

Steps:

• 1. Preheat oven to 425 degrees.
• 2. Combine the first 3 ingredients in a bowl and mix.
• 3. In a separate bowl, whisk the eggs until beaten.
• 4. Add the rice milk, vanilla and honey until incorporated.
• 5. Whisk the dry mixture into the wet ingredients until combined.
• 6. Coat a 9-inch pie baking dish with the oil, making sure it is coated evenly.
• 7. Pour in the batter and bake for 25 minutes.
• 8. Serve with fruit preserves.

VANILLA PEAR DUTCH BABY

Steps:

• Preheat oven to 450°.
• In a blender or in a bowl, combine the milk, eggs, flour, sugar, vanilla, and orange zest.
• Blend or whisk until smooth.
• Add the pear pieces and stir to combine.
• Put the butter in a 10-inch pie dish or ovenproof frying pan and place in the oven to melt.
• Remove from the oven and, using a paper towel or pastry brush, brush the inside of the dish or pan to coat it evenly with the butter.
• Pour in the batter.
• Bake for 15 minutes.
• Decrease the temperature to 350° and bake until golden brown and well puffed, about 15 minutes more.
• Remove from the oven and dust the top generously with the powdered sugar.
• Serve immediately directly from the dish or pan.