Spiced Pear, Walnut & Mascarpone Dutch Baby Pancake

_INGREDIENTS: 

• 1 cup flour
• 1 cup milk
• 4 large eggs
• 1 tsp vanilla essence
• Pinch of salt

_{INSTRUCTIONS:}

1. Preheat the oven to 220°C.
2. In a blender, combine the flour, milk, eggs, vanilla essence, and salt. Blitz for 10–15 seconds until smooth and foamy, scraping down the sides as needed. Let the batter rest for 20–25 minutes.
3. Meanwhile, heat a large (28cm) cast-iron pan over medium heat. If using a smaller pan, halve the recipe.
4. Melt 20g (⅔ of the butter) in the pan, then add the pears, cinnamon, and nutmeg. Cook for 2–3 minutes, stirring often, until the pears soften slightly.
5. Add the remaining butter and allow it to melt until bubbling.
6. Quickly pour in the batter and immediately transfer the pan to the oven. Work fast - don’t let the heat escape or the pan cool down! Bake for 15 minutes without opening the oven.
7. Remove from the oven. The Dutch baby will puff up dramatically before settling.
8. Serve immediately with maple syrup, walnuts, and a generous dollop of mascarpone, Greek yoghurt, or crème fraîche.
9. Best enjoyed straight away!