A Dutch baby aka a German pancake is so puffy, golden and crisp on top and custardy in the center. It’s perfect with the soft and juicy pears.
2 large eggs, room temperature
2/3 cup half n half, room temperature
1/2 – 1 Tablespoon granulated sugar
pinch of salt
1/2 cup all purpose flour
2 Tablespoons butter
3-4 pears, peeled and sliced
1/4 cup brown sugar
lemon juice from half a lemon
1 teaspoon vanilla extract
- Preheat the oven to 500 degrees Fahrenheit.
- In a large measuring cup or bowl, whisk the eggs until smooth. Add the half n half, sugar, salt and flour. Mix until the batter is smooth, getting rid of all the lumps. The batter should have little bubbles on the top. You can also do this in a blender.
- Using a 10 inch skillet, either a cast iron skillet or a nonstick skillet that is oven safe, place it on the stovetop and heat on medium heat. Melt the butter.
- Add the pears and brown sugar. Mix to combine. Cook on medium heat for about 5 minutes until the pears are soft but not falling apart. Add the lemon juice and vanilla.
- Pour in the batter on top of the pears, distributing it evenly over the surface.
- Reduce the heat to 425-450 degrees Fahrenheit. Bake for about 15-18 minutes.
- Sprinkle with powdered sugar before serving.