Walnut Dutch Baby with Pears and Blueberries

DESCRIPTION

This classic Dutch Baby topped with chopped walnuts, fresh blueberries and juicy pears is such a wonderful morning treat.

Total Time
45 Mins
Serves
6
Serving Size
1/6th of Dutch Baby
Course

Total Time

Prep Time
10 Mins
Cook Time
35 Mins
Total Time
45 Mins

Nutrition

Calories
270 cal
Total Fat
17 g
Saturated Fat
7 g
Polyunsaturated Fat
5.584 g
Monounsaturated Fat
3.978 g
Cholesterol
115 mg
Sodium
105 mg
Carbohydrates
23 g
Dietary Fiber
3 g
Total Sugars
11 g
Protein
7 g
Vitamin D
1 mcg
Calcium
60 mg
Iron
1 mg
Potassium
180 mg

Ingredients

  • 3 eggs

  • 1/2 cup flour

  • 1/2 cup milk

  • 1 tablespoon sugar

  • Pinch of nutmeg

  • 1/2 cup blueberries

  • 1 tablespoon lemon juice

  • 1 tablespoon sugar

  • 1 ripe green pear, cored and chopped

  • Powdered sugar, for dusting

  • 1/2 cup chopped walnuts

Preparation

  1. Preheat oven to 425°F. Place flour, milk, sugar, nutmeg and eggs in a blender and blend until smooth.

  2. Place butter in a heavy 10-inch skillet (cast iron is recommended) and melt over medium heat. Add batter to skillet and immediately place in oven. Bake for 20 minutes or until the pancake is puffed and golden. Reduce temperature to 300°F and bake for five minutes more.

  3. While the Dutch baby is baking, stir together blueberries, lemon juice, sugar and pear in a medium bowl.

  4. Remove skillet from oven and dust with powdered sugar. Top with fruit mixture and walnuts. Cut into wedges and serve immediately.