Dutch Baby w/ Glazed Pears & Maple Syrup
Dutch Baby w/ Glazed Pears & Maple Syrup
Serves 4
Ingredients
4 Tbsp butter
2 Tbsp brown sugar
1/4 tsp cinnamon
Finely grated rind of 1 lemon
2 Tbsp lemon juice
2 pears, cut in half and core removed
3 eggs
1/4 cup buttermilk
1/4 cup milk
2 Tbsp water
1/2 cup plain flour
1 Tbsp caster sugar
Thickened cream, to serve
6 Tbsp maple syrup, to serve
Method
Preheat your oven to 220 ̊C.
Melt the butter in an oven-proof skillet. Add the brown sugar, cinnamon, lemon rind and juice and stir for 1-2 minutes while the sugar dissolves. Place the halved pears, cut side down in the skillet and cook gently for 5-10 minutes on both sides, until the pears are caramelised, soft in the centre and brown on the sides.
While the pears cook, whisk together the eggs, buttermilk, milk and water. Add the flour and caster sugar and mix until a smooth batter forms.
When the pears are done, remove them from the skillet (leave any remaining liquids in the skillet) and pour in the batter. Put the entire skillet in the oven and cook for 20 minutes, then reduce the oven temperature to 150 ̊C and bake for a further 5 minutes.
To serve, cut the pancake into quarters, serve each quarter with a pear half, a dollop of cream, and drizzle with about 1 1/2 Tbsp maple syrup. Eat while piping hot.