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Pear Dutch Baby Pancake

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 6


4 (about 1 pound) Bartlett or Bosc Pears, cored and thinly sliced

1/4 cup packed brown sugar

1/4 cup fresh lemon juice

1/4 cup all-purpose flour

1 cup 2% milk

3 Tablespoons granulated sugar

1/4 teaspoon salt

3 large eggs

2 teaspoons butter

1 Tablespoon powdered sugar

Adapted From: Cooking Light

Serve this giant, souffle-like pancake immediately. A great Sunday breakfast with sausage and fresh fruit.

Preheat oven to 425F.Combine pears, brown sugar, and lemon juice. Heat a 10-inch cast iron or heavy ovenproof skillet over medium heat. Add pear mixture; saute 5 minutes or until pears are golden. Remove pears from the pan, and keep warm.

Lightly spoon the flour into a dry measuring cup, and level with a knife. Place the flour in a large bowl. Combine the milk, granulated sugar, salt, and eggs, stirring the mixture well with a whisk. Add the milk mixture to the flour, stirring with a whisk until well blended. Melt the butter in pan. Pour batter into pan. 

Bake for 25 minutes or until puffy and golden. Spoon the pear mixture into the center of the pancake; sprinkle with powdered sugar. Cut into 6 wedges, and serve immediately.