I had never tried a Dutch Baby until a few years ago when a friend who was staying with us kept mentioning these things he grew up eating called Puffy Pancakes. I had no idea what they were but once he made them for us, I was hooked. Since then I’ve come to know them as Dutch Baby’s. They are essentially sweet popovers and are sometimes called German Pancakes.
Either way they are amazing!
Yummy sliced pears.
Coat with butter, sugar and cardamom. Place in the oven to ensure it gets really hot.
Mix up your batter until smooth.
Remove skillet from the oven quickly and pour in batter. Add directly back into the oven to ensure that the skillet and oven stay hot.
You’ve got to do this quick like a bunny.
Right out of the oven. Puffy and golden.
A little powdered sugar does the trick. I skimped on it, you really need more.
Sweet and tasty.
Slice topped with mascapone but whipped cream will also do.Enjoy!
Pear & Raspberry Dutch Baby
2 pears, sliced
1 cup raspberries, fresh
¼ cup sugar
½ teaspoon cardamom
1/2 cup milk
1/2 cup flour
1/4 teaspoon kosher salt
½ stick of butter
Heat the oven to 425 degrees.
Melt butter in an oven proof skillet. Add in sliced pears, raspberries, sugar and cardamom. Once coated, place in the oven for 10 minutes. Whisk eggs in a medium-sized bowl, adding in the milk, flour and salt. Mix until just smooth.
Quickly remove the skillet from the oven and pour batter onto the fruit and put back in the oven. You’ll want to do this very quickly as to ensure the skillet and oven do not loose heat.
Bake for 15 to 20 minutes or until the Dutch Baby is puffy and golden. Remove from the oven and dust with powdered sugar, slice and serve immediately.