Erin Scott

A sophisticated take on a very homey dessert  that is also a real treat for breakfast.

Sweet pears get a warm, earthy edge from ground cardamon. If you’re grinding your own, you may want to start with about half of what’s called for here, since it’s so much stronger. If you want to make more than one, know that you can pour the batter into a heavily greased cake pan and then add the pears—without the frying pan handles, you can fit two or three in the oven at once. 

Print Pin

5 from 1 vote

Pear Cardamon Dutch Baby

A sophisticated take on a very homey dessert  that is also a real treat for breakfast.

Course Breakfast, Dessert

Cuisine American

Keyword dutch baby, pears

Prep Time 10 minutes

Cook Time 40 minutes

Servings 4

Calories 298kcal

Author Molly Watson

Ingredients

• 1 large pear
• 1 tablespoon fresh lemon juice
• 3 tablespoons butter, divided
• 1 teaspoon ground cardamon
• 2 tablespoons brown sugar
• 1 tablespoon bourbon (optional)
• 3 eggs
• 3/4 cup whole milk
• 3/4 cup flour
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• lemon wedges (optional)
• powdered sugar (optional)

Instructions

• Preheat an oven to 425°F. Core and peel the pear, cutting it into about 16 wedges and then cutting those wedges in half crosswise. Toss them with the lemon juice.
• Heat a 10-inch frying pan over medium-high heat. Melt 2 tablespoons of the butter. Add the pear wedges and cook, shaking the pan frequently and reducing the heat to medium-low, until the pears are cooked through, about 5 minutes. Add the cardamom and brown sugar and stir to combine, cooking until the sugar melts. Add the bourbon, if using, and cook until it doesn’t smell boozy, about 3 minutes, shaking the pan frequently.
• While the pears cook, whirl the eggs, milk, flour, vanilla, and salt in a blender (or whisk until very smooth).
• Transfer the pears to a plate or bowl. Add the remaining tablespoon of butter to the pan. Stir so it melts. Pour in the batter and then arrange the pears over the top (note: you can leave the pears in the pan and just pour the batter over them, but then they will all be on the bottom of the pancake). Bake until puffy and browned, about 20 minutes. At this stage, the pancake will be quite soft, for a more cooked version, reduce the heat to 375°F and bake 10 to 15 more minutes.
• Serve hot, with lemon wedges for spritzing and powdered sugar for dusting, if you like.

Gluten Free Chickpea Flour Dutch Baby

Cast Iron Skillet Dutch Baby