Spiced Pear, Walnut & Mascarpone Dutch Baby Pancake

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SERVES:

6 PANCAKES

Prep Time:

10 MINIUTES

Cook Time:

15 MINUTES

This Dutch Baby Pancake is a tasty treat for any brunch or dessert! We’ve packed this one with this week’s rescued pears, caramelised in cinnamon and nutmeg, but you can top it with whatever’s in your Wonky Box - stewed fruit, berries, baked apples, or a dollop of yoghurt… you name it! Baked in a single pan until puffed and golden, it’s finished with creamy mascarpone, crunchy walnuts, and a drizzle of maple syrup.

_INGREDIENTS:

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

_{FOR THE TOPPING:}

30g butter
½ tsp cinnamon
Pinch of nutmeg
2 pears, thinly sliced
1 Tbsp chopped walnuts
Maple syrup, mascarpone, Greek yoghurt, or crème fraîche (to serve)

_{INSTRUCTIONS:}

Preheat the oven to 220°C.
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.
Meanwhile, heat a large (28cm) cast-iron pan over medium heat. If using a smaller pan, halve the recipe.
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.
Add the remaining butter and allow it to melt until bubbling.
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.
Remove from the oven. The Dutch baby will puff up dramatically before settling.
Serve immediately with maple syrup, walnuts, and a generous dollop of mascarpone, Greek yoghurt, or crème fraîche.
Best enjoyed straight away!

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