Ingredients with Measurements:
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup whole milk
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 3 tablespoons unsalted butter
- 2 ripe pears, peeled, cored, and sliced
- 1/4 cup chopped walnuts
- 1/4 cup brown sugar
Special equipment needed:
- 10-inch cast-iron skillet
- Blender
Step-by-step instructions:
a. Preheat the oven to 425°F.
b. In a blender, combine the eggs, flour, milk, granulated sugar, salt, and vanilla extract. Blend until smooth.
c. In the cast-iron skillet, melt the butter over medium heat.
d. Add the sliced pears and cook until they start to caramelize, about 5 minutes.
e. Sprinkle the chopped walnuts and brown sugar over the pears.
f. Pour the batter over the pears and walnuts.
g. Transfer the skillet to the oven and bake for 20-25 minutes, or until the Dutch baby is puffed and golden brown.
h. Remove from the oven and let cool for a few minutes.
i. Serve warm with whipped cream or ice cream, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
5. Temperature:
425°F
Serving size:
4-6 servings
Nutritional information:
Calories: 327
Fat: 15g
Carbohydrates: 43g
Protein: 7g
Sodium: 193mg
Sugar: 30g
Substitutions for ingredients:
- You can use any type of fruit instead of pears, such as apples or peaches.
- Almonds or pecans can be used instead of walnuts.
- You can use coconut sugar instead of brown sugar.
Variations:
- Add cinnamon or nutmeg to the batter for extra flavor.
- Top with a drizzle of caramel sauce or maple syrup.
- Add a sprinkle of sea salt on top for a sweet and salty flavor.
Tips and tricks:
- Make sure the skillet is hot before adding the butter and pears.
- Use a blender to ensure a smooth batter.
- Don't overmix the batter, or it will become tough.
- Serve immediately for the best texture.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in the oven at 350°F for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve on a large plate with a dusting of powdered sugar and a dollop of whipped cream.
Garnishes:
Sprinkle with chopped walnuts or pecans and a drizzle of caramel sauce.
Pairings:
Serve with a cup of coffee or tea for a delicious breakfast or brunch.
Suggested side dishes:
Serve with a side of bacon or sausage for a savory breakfast.
Troubleshooting advice:
- If the Dutch baby doesn't puff up, make sure the oven is hot enough and the batter is not overmixed.
- If the pears are not caramelizing, increase the heat slightly and cook for a few more minutes.
Food safety advice:
Make sure to cook the Dutch baby thoroughly to avoid any risk of foodborne illness.
Food history:
The Dutch baby, also known as a German pancake, is a traditional breakfast dish that originated in Germany in the 1900s.
Flavor profiles:
The Dutch baby with caramelized pears and walnuts has a sweet and nutty flavor with a fluffy texture.
Serving suggestions:
Serve with a side of fresh fruit or a green salad for a balanced meal.
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Taste: Sweet, Nutty, Caramelized, Buttery, Fruity