Pear Dutch Baby

Serve this giant, soufflé like pancake immediately.

Yield: 6 servings

Ingredients

• 4  Bartlett or Bosc pears, cored and thinly sliced (about 1 pound)
• 1/4  cup  packed brown sugar
• 1/4  cup  fresh lemon juice
• 1  cup  all-purpose flour
• 1  cup  2% reduced-fat milk
• 3  tablespoons  granulated sugar
• 1/4  teaspoon  salt
• 3  large eggs
• 2  teaspoons  butter or stick margarine
• 1  tablespoon  powdered sugar

Preparation

Preheat oven to 425°.

Combine sliced pears, brown sugar, and lemon juice. Heat a 10-inch cast-iron or heavy ovenproof skillet over medium heat. Add pear mixture; sauté 5 minutes or until pears are golden. Remove pear mixture from pan, and keep warm.

Lightly spoon the flour into a dry measuring cup, and level with a knife. Place the flour in a large bowl. Combine the milk, granulated sugar, salt, and eggs, stirring the mixture well with a whisk. Add the milk mixture to the flour, stirring with a whisk until well-blended.

Melt the butter in pan. Pour batter into pan. Bake at 425° for 25 minutes or until puffy and golden. Spoon the pear mixture into center of pancake; sprinkle with powdered sugar. Cut into 6 wedges. Serve immediately.

Nutritional Information

Calories:

253 (18% from fat)

Fat:

5.1g (sat 2.1g,mono 1.7g,poly 0.6g)

Protein:

7.1g

Carbohydrate:

46g

Fiber:

2.3g

Cholesterol:

117mg

Iron:

1.7mg

Sodium:

168mg

Calcium:

82mg