Earlier today, one of my favorite organic orchards, Frog Hollow Farm, announced a search for pear recipes. A longtime love affair with their summer peaches drew me to the kitchen to see what I could come-up with. Thinking quick, I decided on one of my favorite childhood dishes, Dutch Baby Pancakes. Just in time for Oktoberfest, this German breakfast dish is light and puffy with a golden hue. A user-friendly recipe for even the most novice kitchen crusader, this is one you can add to your personal library.
A long-time advocate for whole foods, I made a few substitutions to a recipe that was passed down to me from a dear friend. While some of the ingredients may be unfamiliar to your personal pantry, I assure you that the finished product tastes every bit as delicious as the original.
Looking ahead, my husband and I are coming-up on our tenth wedding anniversary in November. Our first meal as husband and wife was a hearty serving of Dutch Baby Pancakes served with fresh pears. So here is my “healthy” interpretation of that first meal that Matt and I shared together. Enjoy!
Fresh Pear Dutch Baby Pancakes // serves 6
1/4 cup Earth Balance vegan spread, or coconut oil
6 farm fresh eggs, room temperature
1 1/2 cups almond milk
1/2 cup almond meal
1/2 cup millet flour, or sifted chickpea flour (if grain-free)
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
pinch of salt
1 Pear, cored and thinly sliced
1/4 cup slivered almonds, toasted
Confectioners sugar (optional)
Fresh lemon wedges (optional)
Maple Syrup (optional)
Yogurt, to serve (soy, coconut, greek)
Preheat oven to 450*
In a medium bowl, whisk eggs and almond milk until well incorporated. Fold in almond meal, millet flour, cinnamon, nutmeg, and salt. Stir to combine.
In a large cast-iron skillet or oven
safe skillet, melt the earth balance over medium heat and bring to a simmer. Add the egg mixture and place in the oven for 20-25 minutes until the the pancake is golden and puffy. Remove from the oven, allow to cool for 5 minutes, serve warm with pear slices, toasted almonds, lemon wedges, confectioners sugar, and maple syrup.