DUTCH BABY PANCAKE

Ingredients

• 2/3 cup skim milk
• 3 large eggs
• 2/3 cup all-purpose flour
• 1 tbsp granulated sugar
• 1/2 tsp vanilla
• 1/8 tsp salt
• 3 tbsp salted butter, softened
• Warm Pears and Honey Syrup*

Directions

1. Remove milk and eggs from refrigerator and let stand at room temperature for 30 minutes. Meanwhile, preheat oven to 450°F.
2. Place milk, eggs, flour, sugar, vanilla and salt in a blender; blend until frothy and smooth. Let stand for 10 minutes.
3. Meanwhile, heat a 10 inch cast iron frypan in oven for 10 minutes. Remove frypan from oven. Working quickly, add butter to frypan and swirl frypan until it is coated on the bottom with melted butter.
4. Blend batter to combine. Pour batter on top of melted butter in frypan. Bake until pancake is puffed and browned, about 15 minutes. Serve immediately with Warm Pears and Honey Syrup. Pancake will fall upon standing at room temperature.

Ingredients

• 3 firm ripe pears, peeled, cored and quartered lengthwise
• 1/3 cup liquid honey
• 1/4 cup water
• 2 tbsp fresh lemon juice
• 2 tbsp salted butter, melted
• 1 tsp vanilla
• 1/2 tsp cinnamon

Yield: Serves 4.

Directions

1. Preheat oven to 375°F.
2. Place pears, cut side down, in a greased 7x11 inch glass baking dish.
3. Whisk together honey, water, lemon juice, melted butter, vanilla and cinnamon until combined. Pour honey mixture over pears. Bake, uncovered, basting pears twice with honey mixture, for 20 -25 minutes or until pears are tender. Transfer pears to a serving dish; cover and set aside.
4. Pour honey mixture from baking dish into a small non-reactive saucepan. Bring to a boil over medium heat, stirring frequently. Reduce heat and simmer, stirring frequently, until mixture is the consistency of a thin syrup, about 6 minutes. There should be about 1/2 cup. Serve warm pears and syrup with pancakes or waffles.