By Thursday night there was plenty of snow. School - of course - was cancelled for Friday giving us plenty of time to go sledding and play in the snow. This happens only once every couple of years in Portland, or at least that is what I remember, so we all had fun sledding and playing in the snow this weekend. Last night the snow turned to sleet, and this morning we woke up to everything covered in ice. Yes, this is quite the winter storm….
Let me just say that we are staying home today as it is basically an ice rink outside…Snow covered in ice. It is the perfect day for a nice breakfast and beef stew. Yay for my slow cooker :) Do you know what a Dutch Baby is? Truth be said I did not know but apparently a Dutch Baby Pancake is sometimes also referred to as German pancake. Who knew! Sunset magazine ran a feature with recipes in January. I tried it out an adapted version right then but decided that to add a little more to it. So here is my version - you will need a large cast iron pan.
Dairyfree Dutch Baby with Pear
- 4 Tb Earth Balance, cut into chunks (or other "butter" of your choice)
- 1 large pear, peeled and cut into chunks
- 1 Tb sugar
- 1 tsp cinnamon
- 1 C flour
- 1 C Almond Milk (or other "milk" of your choice
- 4 eggs
- 1/4 tsp lemon extract
- Powdered sugar
- Place "butter", pear, sugar, and cinnamon in cast iron pan.
- Place pan in oven and preheat the oven to 425F (yes, pan should be in the oven when you preheat it)
- While the oven is preheating with the pan in it prepare the batter
- Mix flour, "milk", and eggs together until you have a smooth batter. Add lemon extract and mix it into the batter.
- When the oven is preheated carefully remove the pan and pour the batter onto the pears into the pan. Place the pan back into the oven and bake for 20 - 25 minutes.
- Remove from the oven and sprinkle with sifted powdered sugar.
Bring to the table and serve right away as the pancake will deflate as it cools :)