PARTNER POST – Get creative with any of Castello’s uniquely crafted cheeses. Click here for a $1 off coupon to create your own gourmet masterpiece.
This savory version of a baked pancake is infused with rich Havarti cheese and topped with buttery pears that add a whisper of sweetness.
By Heather Schmitt-Gonzalez
I’ve always loved the combination of sweet and savory. Fat pretzel rods dipped in chocolate, ham and pineapple pizza, chocolate covered raisins or peanut butter candies in a crunchy shell scattered throughout my popcorn are all good examples. The breakfast or brunch table is much the same. Whenever I serve orange rolls, I also serve bacon or sausage and slices of cheese to balance out the sweetness. Maybe I just love balance. This version of a Dutch Baby, sometimes known as a puff pancake or German pancake, is the perfect example.
The pancake itself is infused with shreds of rich, creamy Castello Aged Havarti cheese. The buttery taste of the cheese is right at home with the egginess that runs throughout the tender center and puffed, golden edges. And actually, it’s perfectly delicious straight out of the oven, without adornment.
But I fancy a little adornment, so I topped it with some tender, lightly sweetened, cardamom-infused pears. The pears aren’t actually super-sweet, they lean more towards buttery, a nod at the Havarti in the puff pancake.
Of course, if you wanted to keep it entirely savory, you could tumble some thinly sliced ham, slivers of sun-dried tomato, and smattering of fresh herbs on top as soon as it’s pulled from the oven.
Feed Your Creativity — Dutch Baby with Sautéed Pears and Aged Havarti
- Yield: 4 servings 1x
Description
This savory version of a baked pancake is infused with rich Havarti cheese and topped with buttery pears that add a whisper of sweetness.
Ingredients
for the Dutch Baby (Puff Pancake):
- 2 tablespoons unsalted butter
- 4 large eggs
- 3/4 cup all-purpose flour
- 2/3 cup whole milk
- 3 ounces Castello Aged Havarti, shredded
- 1 tablespoon sugar
- big pinch sea salt
for the pears:
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 1/2 teaspoon pure vanilla extract
- 1 large ripe pear – cored and sliced 1/4-inch thick
- 1/8 teaspoon ground cardamom
- big pinch of sea salt
to finish:
- powdered sugar, optional
Instructions
- Preheat oven to 425° F. Once hot, place the butter in a 9 or 10-inch heavy skillet or pie plate and slide into the oven for 5 minutes, until melted.
- In the meantime, beat the rest of the ingredients for the Dutch Baby together until well-combined. Pour into the hot pan on top of the melted butter and slide back into the oven. Bake for 20 minutes, or until puffed and golden.
- In the meantime, make the pear topping by melting the butter in a skillet over medium heat with the brown sugar and vanilla until bubbling. Add the sliced pears, cardamom, and sea salt. Cook until just tender, 5 minutes. Remove from heat.
- When the Dutch Baby is removed from the oven, top it with the pears and sprinkle powdered sugar over everything, if using. Cut into 4 wedges and serve.
- Category: Breakfast, Baking
- Cuisine: German Inspired
Get creative with any of Castello’s uniquely crafted cheeses. Click here for a $1 off coupon to create your own gourmet masterpiece.
