So, it’s Thanksgiving tomorrow here in the States. The last thing over everyone’s minds is probably breakfast. Breakfast is the most important meal of the day, so it shouldn’t be overlooked just because the main event is later in the day. I’ve the hard way over cooking several Thanksgiving dinners to know that a hungry chef is a cranky chef. Take a quick break this morning and make a delicious breakfast to get you through the day. I have to admit, my cooking time was over 30 minutes (more like 35 than 25), so not the world’s quickest breakfast. I’m going to write that off the increased baking time to the gluten-free flour, which is temperamental at best.
This was the first time I ever had or made a Dutch baby pancake and I have to say that it lived up to the hype. I would highly recommend this for special breakfast or a delicious brunch.
Pear & Cranberry Dutch Baby Pancake
Adapted from Williams-Somona.
- 3 Bartlett or D’Anjou pears, peeled, cored and cut into 1/4-inch slices
- 3/4 cup fresh or thawed frozen cranberries
- 1/4 cup plus 1 Tablespoon granulated sugar
- 1/4 tsp. ground cinnamon
- 5 Tablespoons unsalted butter
- 3 eggs
- 3/4 cup all-purpose flour (I used Better Batter.)
- 1/4 tsp. salt
- 3/4 cup milk
- Confectioners’ sugar for dusting
- Maple syrup for serving
- In a bowl, stir together the pears, cranberries, the 1/4 cup granulated sugar and the cinnamon. In a 9-inch French skillet over medium heat, melt 2 Tablespoons of the butter. Add the apple mixture and sauté until the pears are tender and the cranberries have broken down, about 8-12 minutes. Remove from the heat.
- Put an 11-inch French skillet or ovenproof sauté pan in a cold oven. Preheat the oven to 400°F.
- Meanwhile, put the eggs in a blender and blend on medium speed until very frothy, about 1 minute. Add the flour, salt, the 1 Tablespoon granulated sugar and the milk and blend on medium speed for 2 minutes, stopping the blender to scrape down the sides as needed.
- When the oven is preheated, put the remaining 3 Tablespoons butter in the hot skillet and return it to the oven until the butter melts; do not let it brown. Carefully pour the batter into the hot skillet, then distribute the pear-cranberry mixture evenly on top. Bake until the Dutch baby is lightly browned and the sides have risen, about 25 minutes.
- Remove the skillet from the oven, dust the Dutch baby with confectioners’ sugar and serve immediately with maple syrup. Serves 4 to 6.