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Asian Pear Dutch Baby with Blackberry Syrup Recipe

I had never made a Dutch baby pancake until recently. If you’re unfamiliar, a Dutch baby starts on the stovetop and finishes in a hot oven, which causes it to puff up dramatically. It’s an impressive, yet simple dish that’s perfect for a weekend brunch with family or friends. My kids were thrilled by the puffed pancake, and now that I’ve made my first one, I’m sure it won’t be my last.

I’m grateful to OXO for sending me a 12-inch oven-safe skillet, which made this recipe easy to try. OXO’s cookware is thoughtfully designed and durable; this non-stick skillet is oven-safe up to 430°F and has a scratch-resistant surface. That gave me the confidence to use it for a baked skillet recipe like this Dutch baby. My previous non-stick pan was not oven-safe and had a worn coating, so upgrading was overdue.

The recipe is adapted from Seasons and Suppers, but because peaches weren’t in season I swapped in Asian pears for the pancake and used blackberries for the syrup. Instead of serving the finished pancake with vanilla ice cream, I preferred a breakfast-friendly topping of freshly whipped cream. The final result was delicious and visually striking despite minimal effort—definitely worth serving when you want to impress without a lot of fuss.

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Asian Pear Dutch Baby with Blackberry Syrup


Servings
6

Ingredients

blackberry sauce

  • 3 T. sugar
  • 1 t. cornstarch
  • 3 T. water
  • 1 c. frozen or fresh blackberries
  • 1 t. fresh orange juice

Dutch baby batter

  • 2 Asian pears peeled and thinly sliced
  • 4 T. unsalted butter divided
  • 4 eggs large
  • 3/4 c. whole milk
  • 3/4 c. all-purpose flour
  • 3 T. sugar divided
  • 1 t. vanilla extract
  • 1/4 t. salt
  • pinch of cardamom
  • pinch of ground ginger

whipped cream

  • 1 c. heavy whipping cream
  • 1/4 c. powdered sugar
  • 1/2 t. vanilla extract

Start Cooking

Instructions

for the blackberry sauce

  • In a small saucepan whisk together the sugar, cornstarch and water. Add the blackberries and cook over medium heat, stirring occasionally, until the berries are very soft and the mixture has thickened. Remove from the heat and set aside until ready to serve.

for the Dutch baby pancake

  • Preheat the oven to 425°F (220°C).
  • Melt 2 tablespoons of the butter and let it cool slightly. In a blender combine the eggs, milk, flour, 1 tablespoon of sugar, vanilla, salt, cardamom, ginger, and the melted butter. Blend until smooth and let the batter rest in the blender while you prepare the pan.
  • Heat a 12-inch oven-safe non-stick skillet over medium heat. Add the remaining 2 tablespoons of butter and melt. Add the sliced Asian pears and 2 tablespoons of sugar, cooking 2–3 minutes while stirring occasionally until the pears soften.
  • Re-blend the batter briefly, then pour it evenly over the pears in the skillet.
  • Transfer the skillet to the preheated oven and bake 18–22 minutes, until the Dutch baby is puffed and golden brown. Remove from the oven and let it cool slightly—the pancake will deflate a bit as it cools.

for the whipped cream

  • Using a hand mixer or stand mixer, whip the heavy cream with the powdered sugar and vanilla on high speed until soft peaks form.
  • Serve the Dutch baby warm, topped with the blackberry sauce and a generous dollop of whipped cream.

Notes

OXO makes plastic tools like a pizza cutter and cake server that are designed for non-stick cookware; those are pictured in the original post.

Recipe adapted from Seasons and Suppers.