DUTCH BABY + CARAMELIZED PEARS

Servings:

Airy and golden, with gently curled edges framing a pool of buttery, caramelized pears. Finished with a drizzle of warm maple syrup and a whisper of powdered sugar, it’s a dish that feels both rustic and refined — made to be torn and shared. Adapted from Williams Sonoma.

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Ingredients

CARAMELIZED PEARS

2-3 Tbsp Plant Butter
2-3 Pears, cored, cut into 1/8ths
1 Tbsp Dark Brown Sugar

DUTCH BABY

3 Tbsp Ground Flax
9 Tbsp Filtered Water
3/4 Cup Flour
3/4 Cup Non-Dairy Milk
2 Tbsp Sugar
1 Tsp Vanilla
1 Tsp Ground Cinnamon
Salt
5 Tbsp Plant Butter
*Sliced Almonds, optional
Confectioner's Sugar
Maple Syrup, warmed

Instructions

DUTCH BABY

Preheat oven to 450℉.
Make Flax Egg: In a small bowl, whisk ground flax and water together. Set aside a few minutes allowing it to thicken.
In a blender: add flour, flax eggs, non-dairy milk, sugar, vanilla, cinnamon and a pinch of salt. Blend until very smooth. Batter may be thin. Pour into a bowl and set aside for 15-20 min to thicken.
Once batter has set, add 5 tbsp plant butter in oven-proof skillet. Place in oven to melt butter, a few minutes. Brush sides of the pan with melted butter.
Add batter to pan and cook for 15 minutes, or until sides start to golden and puff up.

CARAMELIZED PEARS

While dutch baby cooks in oven, melt 2-3 tbsp plant butter in a medium skillet over medium heat. Add pear slices, coating in butter and cooking until just start to brown.
Stir in dark brown sugar and continue to cook another few minutes while sugar dissolves and pears start to caramelize.
Set aside until Dutch Baby is removed from oven.

ASSEMBLY

Once Dutch baby is removed from oven, you'll want to serve immediately while warm. Add the pears (and sliced almonds, if using) around center of Dutch baby and sift over confectioner's sugar.
Serve with maple syrup on the side.

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