Gluten Free Browned Butter Pear Dutch Baby

Dutch Baby

Have you ever tried a dutch baby? If not, let me introduce you to each other.

Dutch Baby is a German pancake that is cooked in cast iron skillet and is traditionally served for breakfast. But in my opinion, it makes a great dinner desert, or can be an afternoon tea/coffee snack just as well. I made three of these in a matter of ten days. Yep, once we like something, we obsess over it. Until… something else comes into our lives and takes the gold medal of a “favorite dish we obsess about”.

It is very easy to put together and can be made with apples or peaches. Or, you can make it a plain pancake (no fruit inside) and top with a mixed berried when serving. Give it a try, you won’t regret it!

Ingredients:

  • 5 tablespoons unsalted butter, divided
  • 4 large eggs, room temperature
  • 3/4 cup whole milk, warmed
  • 3 tablespoons agave syrup or honey, divided
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3/4 cup all-purpose gluten free flour (I use Glutino Gluten Free Pantry All-Purpose Flour)
  • 3 Bosc pears, peeled, halved, cored and sliced
  • 1/4 teaspoon ground cardamom
  • Powdered sugar, for dusting (for refined-sugar-free option use powdered xylitol)
  • 3 scoops vanilla ice cream, for serving (optional)

Directions:

  1. Preheat the oven to 425°F.
  2. Add 3 tablespoons of butter to a small saucepan (preferably light-colored, so you can see when your butter reaches the right color) and heat over medium heat while constantly stirring butter. Once the butter starts to bubble and foams pay close attention to how its color is changing. Do not stop stirring throughout the whole process!
  3. When the form subsides and butter reaches golden color, turn the heat off and immediately pour the butter into a heat-proof dish and set aside. Let cool for a few minutes.
  4. In a blender, combine eggs, milk, 1 tablespoon of agave (or honey), vanilla and salt and pulse for a couple of seconds.
  5. Add flour and blend to until smooth.
  6. Add butter and blend again to combine. Let the batter sit in the blender for now.
  7. In a 12-inch cast iron skillet, melt the remaining butter over medium heat.
  8. Add the remaining agave (honey) and stir.
  9. Increase the heat to medium-high, add sliced pears, sprinkle with cardamom, and cook stirring frequently, for about 2-3 minutes, or until pear soften. Once pears are cooked, turn the heat off.
  10. Give the batter in a blender a pulse to re-blend, then pour over the pears in the skillet.
  11. Transfer the skillet to a hot oven and bake for 25-30 minutes, or until pancake is puffed and the edges are golden brown and curled.
  12. Once you take the skillet out of the oven, the pancake will fall and deflate.
  13. Dust it with powder sugar (or powdered xylitol), top with ice-cream, if desired, and serve.
DSC_0096
Gluten Free Browned Butter Pear Dutch Baby
 
Author:
Recipe type: Breakfast/Brunch
Serves: 4
Ingredients
  • 5 tablespoons unsalted butter, divided
  • 4 large eggs, room temperature
  • ¾ cup whole milk, warmed
  • 3 tablespoons agave syrup or honey, divided
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¾ cup all-purpose gluten free flour (I use Glutino Gluten Free Pantry All-Purpose Flour)
  • 3 Bosc pears, peeled, halved, cored and sliced
  • ¼ teaspoon ground cardamom
  • Powdered sugar, for dusting (for refined-sugar-free option use powdered xylitol)
  • 3 scoops vanilla ice cream, for serving (optional)
Instructions
  1. Preheat the oven to 425°F.
  2. Add 3 tablespoons of butter to a small saucepan (preferably light-colored, so you can see when your butter reaches the right color) and heat over medium heat while constantly stirring butter. Once the butter starts to bubble and foams pay close attention to how its color is changing. Do not stop stirring throughout the whole process!
  3. When the form subsides and butter reaches golden color, turn the heat off and immediately pour the butter into a heat-proof dish and set aside. Let cool for a few minutes.
  4. In a blender, combine eggs, milk, 1 tablespoon of agave (or honey), vanilla and salt and pulse for a couple of seconds.
  5. Add flour and blend to until smooth.
  6. Add butter and blend again to combine. Let the batter sit in the blender for now.
  7. In a 12-inch cast iron skillet, melt the remaining butter over medium heat.
  8. Add the remaining agave (honey) and stir.
  9. Increase the heat to medium-high, add sliced pears, sprinkle with cardamom, and cook stirring frequently, for about 2-3 minutes, or until pear soften. Once pears are cooked, turn the heat off.
  10. Give the batter in a blender a pulse to re-blend, then pour over the pears in the skillet.
  11. Transfer the skillet to a hot oven and bake for 25-30 minutes, or until pancake is puffed and the edges are golden brown and curled.
  12. Once you take the skillet out of the oven, the pancake will fall and deflate.
  13. Dust it with powder sugar (or powdered xylitol), top with ice-cream, if desired, and serve.
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