Chocolate Dutch Baby with Raspberries and Pear

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Chocolate Dutch Baby with Raspberries and Pear

This puffy, light Chocolate Dutch Baby, made with pear and raspberries, makes a scrumptious and unforgettable treat. Also called oven pancakes, these are really easy to make and come together in about five minutes. Just dump all of the ingredients into a blender, give it a good whirl, pour it into a heated skillet sizzling with butter, and pop it into the oven. Ready in just 20 minutes! Gloriously puffed when it comes out of the oven, it will deflate, creating crisp, puffy edges and a flat, slightly chewy center—which is pure deliciousness and completely addictive!

Prep Time5

Cook Time20

Course: Dessert

Cuisine: German

Servings: Servings

Calories: 312kcal

Author: Kathy Kingsley

Ingredients

1 large firm-ripe red or Bosc pear peeled, cored, and cut into ⅛-inch-thick slices
4 large eggs
¾ cup whole milk
6 Tbs. granulated sugar
1 tsp. pure vanilla extract
½ tsp. kosher salt
½ cup all-purpose flour
¼ cup unsweetened cocoa
3 Tbs. unsalted butter cut into 3 slices
Confectioners' sugar for dusting
Fresh raspberries, for serving

Instructions

Position a rack in the center of the oven and heat the oven to 425°F.
Pour the eggs into a blender and blend until thick and frothy, about 3 minutes. Add the milk, granulated sugar, vanilla, salt, and blend just until combined. Sift in the flour and cocoa together, add to blender, and blend on low speed until combined. Alternatively, transfer the egg mixture to a bowl, and whisk in the sifted cocoa and flour.
Heat a 12-inch cast-iron skillet over medium heat until hot, about 2 minutes. Add the butter, and when it begins to foam, add the pear slices, quickly turning them to coat with the butter, and arranging them in a single layer. Pour the batter evenly over the pears and transfer the skillet to the oven. Bake until the pancake is set in the middle, the sides have risen, and the bottom is nicely browned, about 20 minutes.
Sprinkle the pancake with the raspberries and confectioners’ sugar. Serve immediately.

Notes

Use a cast-iron skillet for this recipe, the material distributes heat evenly to produce well-browned, nicely textured oven pancakes, also called a Dutch babies.

Love chocolate? Try these other chocolaty recipes:
Chewy Salted Caramel Brownies
Mini Chocolate Ganache Tarts

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