This classic Dutch Baby topped with chopped walnuts, fresh blueberries and juicy pears is such a wonderful morning treat.
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
Preheat oven to 425°F. Place flour, milk, sugar, nutmeg and eggs in a blender and blend until smooth.
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.
While the Dutch baby is baking, stir together blueberries, lemon juice, sugar and pear in a medium bowl.
Remove skillet from oven and dust with powdered sugar. Top with fruit mixture and walnuts. Cut into wedges and serve immediately.
Enjoy a blast from the past with this nostalgic hand pie recipe, reminiscent of our favorite childhood toaster pastries! The easy pastry dough is made from scratch and infused with walnut flavor from ground California walnuts, filled with irresistible fresh California strawberries and chopped walnuts, and finished with pink vanilla…
Tortilla roll ups – or pinwheels – were a 90s favorite. You may have enjoyed them filled with honey ham spread, cream cheese, and crushed pineapple – or with cream cheese and salsa. This upgraded, sweet-and-savory version, which doubles as a finger food snack or party app, features juicy California…
Elevate traditional avocado toast with this Middle Eastern take that adds both texture and a kick of spice for a plant-based dish packed with flavor.
