I have never made a Dutch baby pancake, can you believe it? OK so that’s a total foodie thing to say, right? If I said that at a party instead of on my blog I might get a few side eyes.
If you don’t know, a Dutch baby is a pancake you start on the stovetop and finish baking in the oven. That time in the oven makes it all puffy and pretty. It’s a real show stopper, and I’d recommend serving this for a friend or family brunch. Maybe make some cheesy grits and grilled sausages to go with it. My kids were SO excited to eat this puffy pancake, so I know that now I’ve made my first Dutch baby, it definitely won’t be my last.
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So thank goodness for the generosity of my friends at OXO in sending me this fabulous and most importantly oven-safe 12-inch skillet for free! I can’t say enough good things about OXO’s products (and not because they send me free stuff from time to time). I’ve always sought out their products for my kitchen because they are well designed and durable.
The same holds true for their new line of cookware. I specifically requested this non-stick skillet because it’s oven-safe to 430 degrees, so I could start making things that needed to bake in a skillet like a Dutch baby. My old non-stick skillet (whose brand shall remain nameless) was both not oven safe AND the coating was so scratched that I don’t think it was safe to cook on anymore. OXO says their non-stick surface is scratch-resistent and I believe them. The complete line of OXO’s new cookware includes 12 pieces, in both non-stick and stainless steel, which you can check out HERE.
So back to this Dutch baby… I found the original recipe HERE at Seasons and Suppers. Since it’s far from peach season, I simply changed the flavoring and used Asian pears in the pancake and blackberries for the syrup. Also instead of vanilla ice cream as a topping, I wanted to make it for breakfast and used real whipped cream. It was SOOOOOO good! And this pancake looked impressive for a true minimum amount of work. My new pan has a whole lot of Dutch babies in its future, and I can’t wait to see what else it excels at!
Asian Pear Dutch Baby with Blackberry Syrup
- 3 T. sugar
- 1 t. cornstarch
- 3 T. water
- 1 c. frozen or fresh blackberries
- 1 t. fresh orange juice
Dutch baby batter
- 2 Asian pears peeled and thinly sliced
- 4 T. unsalted butter divided
- 4 eggs large
- 3/4 c. whole milk
- 3/4 c. all-purpose flour
- 3 T. sugar divided
- 1 t. vanilla extract
- 1/4 t. salt
- pinch of cardamom
- pinch of ground ginger
- 1 c. heavy whipping cream
- 1/4 c. powdered sugar
- 1/2 t. vanilla extract
for the blackberry sauce
- In a small sauce pan, whisk together the sugar, cornstarch and water. Add the blackberries and cook over medium heat, stirring occasionally, until the blackberries are very soft and have thickened. Remove from heat and set aside until ready to serve.
for the Dutch baby pancake
- Preheat oven to 425 degrees.
- Melt 2 tablespoons of the butter and allow to cool a bit. In a blender, add the four eggs, milk, flour, 1 tablespoon of the sugar, vanilla, salt, cardamom, ginger and melted butter. Blend the batter until smooth and let sit in the blender while you prepare the pan.
- Heat your OXO 12-inch, non-stick skillet over medium heat. Add the remaining two tablespoons of butter and melt. Add the Asian pears and 2 tablespoons of the sugar and allow to cook for 2 - 3 minutes, stirring occasionally until the pears are softened.
- Re-blend the batter and pour evenly over the Asian pears.
- Place your oven-safe, non-stick pan into the oven and allow the Dutch baby pancake to bake for 18 - 22 minutes until puffed and golden brown. Remove from oven and allow to cool a bit before serving. The pancake will deflate some when removed from the oven.
for the whipped cream
- With a hand or stand mixer, blend the cream, powdered sugar and vanilla on high until soft peaks form.
- Serve the pancake warm, topped with the blackberry sauce and whipped cream.