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Pear Dutch Baby

Yield 6 servings
Serve this giant, soufflé like pancake immediately.

Ingredients

  • 4 Bartlett or Bosc pears, cored and thinly sliced (about 1 pound)
  • 1/4 cup packed brown sugar
  • 1/4 cup fresh lemon juice
  • 1 cup all-purpose flour
  • 1 cup 2% reduced-fat milk
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 3 large eggs
  • 2 teaspoons butter or stick margarine
  • 1 tablespoon powdered sugar

Nutrition Information

  • calories 253
  • caloriesfromfat 18 %
  • fat 5.1 g
  • satfat 2.1 g
  • monofat 1.7 g
  • polyfat 0.6 g
  • protein 7.1 g
  • carbohydrate 46 g
  • fiber 2.3 g
  • cholesterol 117 mg
  • iron 1.7 mg
  • sodium 168 mg
  • calcium 82 mg

How to Make It

  1. Preheat oven to 425°.

  2. Combine sliced pears, brown sugar, and lemon juice. Heat a 10-inch cast-iron or heavy ovenproof skillet over medium heat. Add pear mixture; sauté 5 minutes or until pears are golden. Remove pear mixture from pan, and keep warm.

  3. 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.

  4. Melt the butter in pan. Pour batter into pan. Bake at 425° for 25 minutes or until puffy and golden. Spoon the pear mixture into center of pancake; sprinkle with powdered sugar. Cut into 6 wedges. Serve immediately.