My best friend told me once that when she thinks of pears, she thinks of me. I’m more than okay with that. In fact, it’s a compliment to me! This dutch baby can be filed under my continued to attempts to celebrate pear season like it’s the last pear season every time. This recipe was also inspired by hopes of eating clafoutis for breakfast, which I decided wasn’t completely practical of me (especially since it was a weekday). A dutch baby is much more pancake like than a clafoutis is, but I kind of think dutch babies fall right in between the two.
Serve this with or without the rosemary maple whipped cream! I love dutch babies with a sprinkling of powdered sugar normally, or with some real maple syrup. But if you’re feeling a little fancy or will be doing some brunch entertaining, this infused whipped cream is an easy and delicious little extra to serve with more pears, maple syrup, or powdered sugar to a create a little topping bar that everyone can help themselves too!
- 1 cup heavy cream, (if making whipped cream topping)
- Handful of rosemary, leaves removed from steams and chopped, (if making whipped cream topping)
- 4 Tbs butter
- 3 eggs
- ⅔ c flour
- ⅔ c whole milk
- 1 Tbs sugar
- 1 Tbs vanilla extract
- 1 teaspoon cinnamon
- 1 pear, sliced into thin wedges without the core and seeds
- 2 Tbs maple syrup, (if making whipped cream topping)
- Optional toppings - maple syrup, pears, powdered sugar.
- Add rosemary to heavy cream and allow to infuse while you cook or in fridge overnight for stronger flavor.
- Preheat oven to 400 degrees F.
- Melt butter in a cast-iron pan, baking dish, or non-stick skillet by adding butter to pan and putting it in the oven to melt the butter while the over preheats. Careful not to burn or brown.
- Meanwhile, mix eggs, flour, milk, sugar, vanilla, and cinnamon together in a blender or whisk by hand until no lumps remain.
- Remove pan from oven with melted butter and arrange thinly sliced pear wedges along the bottom while keeping most of the butter in the center of the pan.
- Pour batter over pears and butter and return to oven for about 20-25 minutes, until puffed up and golden.
- Meanwhile, strain the heavy cream to remove rosemary. Add cream and maple syrup to a stand mixer and beat with whisk attachment on medium high for a few minutes until whipped cream is formed.
- Remove pancake with a spatula and cut 6-8 slices or serve in cast iron.
- Top with whipped cream, dusting of powdered sugar, pears, and/or maple syrup.
Serve this with or without the whipped cream! I love dutch babies with a sprinkling of powdered sugar normally, or with some real maple syrup. But if you’re feeling a little fancy or will be doing some brunch entertaining, this infused whipped cream is an easy and delicious little extra to serve with more pears, maple syrup, or powdered sugar to a create a little topping bar that everyone can help themselves too!
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