This crowd pleaser traditionally uses pantry staples but let’s elevate this timeless classic with the addition of cinnamon-sugared Bosc pears and mascarpone. Bosc pears are perfect for this quick dish, they hold their shape when tossed, and are not overwhelmed by strong flavors such as cinnamon and maple. Mascarpone, when added to the hot pancake, melts into a luscious and creamy sauce that imitates ice cream without too much sweetness. This recipe yields a large, fluffy Dutch baby that serves six people. Oven to table in less than 30 minutes!

Ingredients:

  • 3 large eggs
  • ¾ c. all-purpose flour
  • ¾ milk of choice
  • 1 tsp. vanilla extract
  • Heavy pinch of salt
  • 2 tbsp. of butter
  • 1 large Joyfully™Grown Bosc pear, cored and sliced
  • 1 tbsp. granulated sugar
  • 1 tsp. ground cinnamon
  • 6 tablespoons of mascarpone cheese
  • Maple syrup to taste
  • Powdered sugar (optional)

Directions:

  1. Preheat oven along with a large 12” skillet with 2” sides to 425°F for 5 to 10 minutes
  2. Meanwhile, add eggs to a medium sized mixing bowl along with vanilla and salt. Whisk to combine.  
  3. Add the flour to the egg mixture and whisk until there are no lumps. 
  4. Pour in a little milk at a time to the mix, whisking between each addition to ensure it is well incorporated. Let mixture rest for 10 minutes.
  5. Remove the preheated pan, add in the butter and swirl to melt. Once the butter is melted, pour in the batter, and immediately return the hot pan to the oven to bake for 20 minutes. 
  6. While the Dutch baby is baking, core, slice and toss the Bosc pears in sugar and cinnamon and set aside.

     

  7. When the time is up, remove the Dutch baby from the oven, cover in the pear mixture, dollop with mascarpone cheese, drizzle with maple syrup and a sprinkling of powdered sugar if desired.  Cut into wedges and serve immediately!


Recipe by: Valerie Musser of @valeriesofcoursecatering & @whosagoodlizard