A delightful Dutch Baby pancake topped with caramelized pears, toasted walnuts, and served with fresh lemon and crème fraîche for a perfect brunch treat.
Ingredients
Eggs
3largeeggs
0.75cupmilk
2tablespoonsgranulated sugar
1teaspoonvanilla extract
0.5teaspoonfine sea salt
0.75cupall purpose flour
3tablespoonsunsalted butter
0.75cupwalnuts(roughly chopped)
2largeripe pears(sliced into ½” thick slices)
2tablespoonsbrown sugar
2tablespoonsunsalted butter
1teaspoonground cinnamon
0.5teaspoonground cardamom
0.5cupcrème fraîche
1largelemon(sliced into wedges)
1-2tablespoonspowdered sugar
Instructions
Toast walnuts in a dry skillet over medium-high heat for 3-5 minutes, then set aside.
Preheat a 10" cast iron skillet in the oven to 425°F (220°C).
Blend eggs, milk, sugar, vanilla, and salt until frothy; add flour and mix briefly. Let batter rest.
Add butter to hot skillet, melt, then pour batter on top. Bake for 15-20 minutes until puffed and golden.
Cook pears with butter and brown sugar until caramelized, then add spices and remove from heat.
Top baked Dutch Baby with spiced pears, toasted walnuts, lemon wedges, crème fraîche, and powdered sugar. Serve immediately.