Oven pancakes (aka Dutch babies) are a big hit in our household. This one is a big eggier than I generally prefer, but still good nonetheless. And I did very much enjoy the sweet pear base.

Caramelized Pear Oven Pancake

Slightly adapted from Dessert of the Day by Kim Laidlaw

Ingredients

• 1/4 c. butter, divided
• 2 Tbsp. brown sugar
• 4 c. diced pear
• juice of 1/2 a lemon
• 1/2 tsp. ground cinnamon
• 1 c. whole (3.25%) milk
• 4 large eggs
• 1 tsp. vanilla extract
• 140g all-purpose flour
• 1/8 tsp. coarse sea salt, ground
• icing sugar, to serve

Directions

1. Preheat oven to 220°C (425°F).
2. Melt 2 Tbsp. of the butter over medium heat in an oven-proof pan.
3. Add the brown sugar and pears and cook, stirring and turning occasionally, until pears begin to brown (5-10 minutes).
4. Add the lemon juice and cinnamon and stir to mix.
5. Beat the eggs with the milk and vanilla.
6. Stir in the flour and salt.
7. Spread the pear mixture into an even layer on the bottom of the pan and gently pour the batter over the pears in the hot pan.
8. Transfer to oven and bake at 220°C (425°F) until puffed and golden (20-25 minutes).
9. Dust with icing sugar and serve.