Is an extra pan really needed?
Is there any reason not to saute the leeks and pears in the cast iron and just add the pancake batter before baking, after you've melted the additional butter? Why use a separate pan to saute? I suppose there could be a little fond on the pan but a properly seasoned cast iron shouldn't create too much fond and would still release the pancake after baking, wouldn't it?
Recipe question for:
Pear and Smoked Gouda Cheese Dutch Baby
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