Recipe courtesy of Bobby Flay
From:
Food Network Magazine
Gingerbread Dutch Baby
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- Level: Intermediate
- Total: 1 hr 55 min
- Active: 55 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 472
- Total Fat
- 9 g
- Saturated Fat
- 4 g
- Carbohydrates
- 95 g
- Dietary Fiber
- 4 g
- Sugar
- 78 g
- Protein
- 6 g
- Cholesterol
- 112 mg
- Sodium
- 59 mg
“It’s very important that the pan is hot. This way, once the batter hits the pan, it will get nice and crusty at the bottom.”
- Level: Intermediate
- Total: 1 hr 55 min
- Active: 55 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 472
- Total Fat
- 9 g
- Saturated Fat
- 4 g
- Carbohydrates
- 95 g
- Dietary Fiber
- 4 g
- Sugar
- 78 g
- Protein
- 6 g
- Cholesterol
- 112 mg
- Sodium
- 59 mg
Ingredients
For the Crème Fraîche Topping:
For the Poached Pears:
For the Dutch Baby:
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Directions
- Make the crème fraîche topping: Whisk together the crème fraîche, vanilla extract, orange zest and vanilla seeds in a small bowl until combined. Cover and refrigerate at least 30 minutes or overnight to allow the flavors to meld.
- Meanwhile make the poached pears: Combine 4 cups water, the granulated sugar, cinnamon sticks, orange peel and vanilla bean in a high-sided medium skillet over high heat. Bring to a boil and cook until the sugar has dissolved. Reduce the heat to a simmer, add the pears and cook, turning a few times, until a thin-bladed knife meets no resistance, 20 to 30 minutes. Remove the pears to a plate with a slotted spoon and let cool, then slice in half again.
- Bring the poaching liquid back to a boil and cook until reduced to about 1 1/2 cups. Remove the cinnamon sticks, orange peel and vanilla bean. Add the maple syrup and the poached pears and cook 1 minute longer. Keep warm.
- Make the Dutch baby: Preheat the oven to 400 degrees F. Place the eggs in a blender and blend 1 to 2 minutes, until smooth and pale in color. Add the flour, milk, brown sugar, pumpkin pie spice, molasses and salt, and blend until smooth.
- Melt the butter in a 9-inch cast-iron skillet over high heat, swirling it up the sides to evenly coat the pan. Pour the batter into the skillet and immediately transfer to the oven. Bake until the pancake is puffed and browned and crisp at the edges, 15 to 20 minutes.
- Dust the Dutch baby with confectioners’ sugar and top with the crème fraîche topping, poached pears and a drizzle of the pear syrup. Cut into wedges.
