Pear Dutch Baby

Health score
2%
Pear Dutch Baby
45 min.
6
252kcal

Suggestions


If you're looking for a warm, comforting dish that combines the sweetness of pears with the rich flavor of a Dutch Baby, this Pear Dutch Baby recipe is the perfect choice. A delightful twist on the classic, this dish is not only delicious but also simple to prepare. The crispy edges and fluffy center of the pancake complement the caramelized pears, creating an irresistible treat that’s sure to impress your guests or satisfy your morning cravings.

With its soft, pillowy texture and rich pear filling, this dish brings together the best of both worlds: a savory, slightly sweet base paired with the natural sweetness of the pears. Perfect for brunch, as a side dish, or even a light dessert, this Pear Dutch Baby offers a great balance of flavors and textures. The addition of lemon juice adds a refreshing brightness, making this dish a delightful experience with every bite. Ready in just 45 minutes, it’s an ideal option for busy mornings or for impressing friends and family at your next gathering.

Whether you're a seasoned cook or just getting started, this recipe will make you feel like a pro in the kitchen. Give it a try, and enjoy the warmth and satisfaction of this cozy, crowd-pleasing recipe!

Ingredients

  • pound bosc pears cored thinly sliced
  • 0.3 cup brown sugar packed
  • large eggs 
  • cup flour all-purpose
  • tablespoons granulated sugar 
  • 0.3 cup juice of lemon fresh
  • cup milk 2% reduced-fat
  • tablespoon powdered sugar 
  • 0.3 teaspoon salt 
  • teaspoons stick margarine 

Equipment

  • bowl
  • frying pan
  • oven
  • knife
  • whisk
  • measuring cup

Directions

  1. Preheat oven to 42
  2. Combine sliced pears, brown sugar, and lemon juice.
  3. Heat a 10-inch cast-iron or heavy ovenproof skillet over medium heat.
  4. Add pear mixture; saut 5 minutes or until pears are golden.
  5. Remove pear mixture from pan, and keep warm.
  6. Lightly spoon the flour into a dry measuring cup, and level with a knife.
  7. Place the flour in a large bowl.
  8. Combine the milk, granulated sugar, salt, and eggs, stirring the mixture well with a whisk.
  9. Add the milk mixture to the flour, stirring with a whisk until well-blended.
  10. Melt the butter in pan.
  11. Pour batter into pan.
  12. Bake at 425 for 25 minutes or until puffy and golden. Spoon the pear mixture into center of pancake; sprinkle with powdered sugar.
  13. Cut into 6 wedges.
  14. Serve immediately.

Nutrition Facts

Calories252kcal
Protein10.79%
Fat16.92%
Carbs72.29%

Properties

Glycemic Index
30.31
Glycemic Load
19.05
Inflammation Score
-4
Nutrition Score
8.3234782633574%

Flavonoids

Cyanidin
1.56mg
Catechin
0.2mg
Epigallocatechin
0.45mg
Epicatechin
2.84mg
Epicatechin 3-gallate
0.02mg
Epigallocatechin 3-gallate
0.13mg
Eriodictyol
0.5mg
Hesperetin
1.47mg
Naringenin
0.14mg
Isorhamnetin
0.23mg
Quercetin
0.67mg

Nutrients percent of daily need

Calories:251.51kcal
12.58%
Fat:4.83g
7.43%
Saturated Fat:1.6g
10.03%
Carbohydrates:46.47g
15.49%
Net Carbohydrates:43.54g
15.83%
Sugar:25.95g
28.83%
Cholesterol:96.15mg
32.05%
Sodium:170.3mg
7.4%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:6.93g
13.87%
Selenium:15.96µg
22.8%
Vitamin B2:0.31mg
18.42%
Folate:59.28µg
14.82%
Vitamin B1:0.2mg
13.37%
Phosphorus:118.82mg
11.88%
Fiber:2.94g
11.75%
Manganese:0.2mg
9.93%
Iron:1.63mg
9.03%
Vitamin C:7.27mg
8.81%
Calcium:79.97mg
8%
Vitamin B12:0.43µg
7.21%
Vitamin B3:1.43mg
7.13%
Vitamin B5:0.68mg
6.78%
Potassium:223.07mg
6.37%
Copper:0.12mg
5.94%
Vitamin A:253.4IU
5.07%
Zinc:0.74mg
4.94%
Vitamin B6:0.1mg
4.86%
Magnesium:18.69mg
4.67%
Vitamin K:3.54µg
3.37%
Vitamin D:0.5µg
3.33%
Vitamin E:0.44mg
2.96%
Source:My Recipes