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
Scale
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