Pear Dutch Baby [project #6]

A Dutch Baby is similar to a German Pancake, and is traditionally a breakfast-style dish made with eggs, milk, flour and a fruit and seasoned with cinnamon and vanilla. This version is the healthified version of Paula Deen’s traditional dish, made healthy recently by her sons, Jamie and Bobby Deen.

Reasons I like the Pear Dutch Baby:

  1. It’s healthified, reduced from the original 4 c. sugar to 1/4 c. sugar- and it is still delicious!
  2. It’s a one dish cooking type of thing.
  3. Besides the pears, everything I really needed to make the dish was in my pantry/fridge. This means it takes minimal planning.

Pear Dutch Baby: Total time: 45 minutes: Active Time: 15 minutes: Serves 6 slices

Ingredients:

  • 2 tsp. canola oil
  • 3 bartlett or anjou pears, cored and thinly sliced*
  • 2 tbsp. of granulated sugar
  • 1/2 tsp. cinnamon or all spice
  • 1 c. milk
  • 2 large eggs
  • 1 egg white
  • 2 tsp. melted butter
  • a pinch of salt
  • a pinch of fresh ground nutmeg
  • 1/2 c. all purpose flour
  • confectioner’s sugar for dusting, optional

Directions:

  1. Preheat the oven to 400˚F. In a cast iron skillet or oven proof pan/dish (which will need to be sprayed with non-stick cooking spray), heat the canola oil over medium heat. When the pan is hot** add the pear slices, sugar and allspice (or cinnamon). Cook, stirring occasionally, until most of the liquid has evaporated, about 10 minutes.
  2. In a separate bowl whisk to combine the milk, eggs, egg whites, butter, salt and nutmeg. Whisk in the flour until blended and smooth. When the pear liquid has evaporated pour the egg mixture over the pears. Place the pan in the oven and bake until puffy and golden ~ 30 to 35 minutes.
  3. Allow to cool on a rack for 10 minutes and then dust with confectioners sugar, cut and serve. This can be served warm or at room temperature.

Notes:

* Here you can be creative and add different types of fruit to make different Dutch babies. Apples cook similarly to the pears, citrus should be avoided. Sliced grapes, banana, peaches, plums, berries are all delicious variations, but the way cook the fruit in the beginning varies. The goal is to have little liquid, so I wouldn’t cook the grapes, peaches or plums very long. The banana I would brown, much like frying plantains and the berries will probably take half of the time that pears do. Be careful about adding berries with large seeds, as this may add an unpleasant crunch to the whole dish.

** To determine if your pan is hot, place your hand above the cooking surface- and never get close enough to be burned! If the inside of the pan feels hot to your hand, it’s ready for cookin’!

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