Caramelized Pear Puff Pancakes
Adding caramelized pears and some vanilla bean extract to a perfected Dutch baby pancake recipe leaves you with the most perfect, crowd-pleasing breakfast or brunch!
- 3 ripe Bartlett pears cored and cut into approx. 1/4 inch slices
- 3 tbsp butter
- 1/3 cup brown sugar
- 1/4 tsp cinnamon
- a splash lemon juice
- 2 tbsp butter
- 1/2 cup flour
- 1/2 cup milk
- 3 large eggs
- 1 tsp vanilla bean paste* or more, to taste
- 1 tbsp white sugar
- 1/4 tsp salt
For the Caramelized Pears
Melt 3 tbsp. of butter in a large skillet. Once the butter is slightly foamy, add the brown sugar, cinnamon, and pears. Top with a splash of lemon juice. Cook on medium heat for about ten minutes, stirring every few minutes. The pears will be soft and caramelized (the sugar will get darker and thicker) once they're ready.
For the Puff Pancake
In a large bowl, beat three eggs. Melt two tbsp. of melted butter and add this and all other puff pancake ingredients to the beaten eggs. Mix well until the consistency is smooth. Pour the puff pancake mix into the skillet with the caramelized pears.
Move the pears around so they're evenly spaced within the puff pancake mix in the skillet. Place the skillet in the oven and cook for about 12 minutes, or until the puff pancake is raised and puffy and golden brown on the edges.
Top with powdered sugar and syrup and enjoy! It will deflate quickly, but it still tastes great.
*If you don't have vanilla bean paste, regular vanilla extract will also taste great.
I prefer using ripe pears because they are softer, but you can use firmer and less ripe pears if you prefer those.
I usually cut the puff pancake into four and eat two of the pieces. Depending on how hungry you and your fellow diners are, this recipe could serve between two and four people.