Pear and Smoked Gouda Dutch Baby

November 15, 2010


Author Notes: I'm always a little creeped out by eating something called a Dutch baby. But I get over it because they're so tasty and easy and lend themselves easily to all sorts of fun flavor combinations, making them a lovely dish for a festive meal. They're wonderful for breakfast, brunch, or a light supper. I actually learned to make them just a couple of years ago from a friend. Recently she and I had a pear Dutch baby extravaganza - because we had pears and eggs! - playing with the pears and other promising flavors. And while the pear, lemon, cardamom one we had for dessert was lovely, I really thought this savory one, with it's blend of cheesy, smokey and slightly sweet, stole the show. - fiveandspicefiveandspice

Food52 Review: A delicious and beautiful Dutch baby with well balanced flavors of sweet pear, smokey cheese and the subtle taste of leeks. The pancake batter was velvety smooth and I loved the way it baked perfectly in the the cast iron skillet -- crispy brown edges and a tender center. Fiveandspice's savory and sweet Dutch baby would be a great weekend breakfast or brunch dish for a crowd. For really crispy brown edges, I baked mine for an additional 5 minutes. Note: the 6 tablespoons of butter used to prepare the cast iron skillet pooled at the top of the pancake after baking -- would suggest using 4 tablespoons. - jvcooksjvcooks

Serves: about 6-8 as a side

Ingredients

  • 8 tablespoons butter (preferably unsalted, but salted also works), divided
  • 1 medium leek, washed and sliced thinly (just the white and very beginning of the light green portion)
  • 2 medium pears, ripe but still firm, peeled, cored, and sliced into 1/4 inch slices
  • 5 large eggs
  • 1 1/4 cups milk (whole milk - it's the holidays, don't skimp!)
  • 1 1/4 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 3/4 cup grated smoked gouda cheese (smoked mozarella will also work if that's all you can find)
  • 1-2 tablespoons chopped fresh chives, to garnish (optional)
In This Recipe

Directions

  1. Preheat your oven to 425F. In a large sautee pan, melt 2 Tbs. of the butter over medium and cook for about 3 minutes, until it starts taking on a little nutty smell. Add in the leeks, stir and cook for 2-3 minutes until they begin to soften. Then, stir in the pears and cook for another 3 or so minutes until they are browned and softened as well. Remove from the heat..
  2. Put the eggs, milk, flour, salt and pepper into a blender and whirr them at high speed for about a minute, until they are well combined.
  3. Plop the remaining 6 Tbs. butter into a 12-inch cast iron skillet (or, if you don't have one, you can use a baking pan of a similar volume) and put the pan into the oven. Wait until the butter is completely melted and sizzling, then (carefully!) take the pan out and swirl the butter around to make sure the pan is coated.
  4. Spread the leek and pears on the bottom of the cast iron. Pour the egg mixture on top. Finally, sprinkle the cheese all over it and put it back into the oven for 20 minutes, until browned on top. The pancake will puff up as it bakes (though not as much as a dessert one that doesn't have the chunks of deliciousness).
  5. When finished, take the Dutch baby out of the oven and scatter the chives (or another fresh herb of your choice - like thyme or sage) across the top. Serve warm. If you want to, though, you can also make the Dutch baby ahead of time, set it aside, and then reheat it in a warm oven for 10-15 minutes right before serving.

More Great Recipes:
Dutch|Leek|Chive|Fruit|Milk/Cream|Pear|Cast Iron|Winter|Vegetarian|Breakfast

Reviews (37) Questions (0)

37 Reviews

Darian September 11, 2018
I made it exactly as written and my family loved it. Leftovers were great for breakfast the next morning!
 
Janine October 9, 2017
This was awesome! I used smoked cheddar instead of smoked gouda.
 
karmaya July 17, 2015
reminds me of lovely David Eyres' Pancake recipe and also yorkshire pudding. :Like the iea of blue cheese, and might try stilton - classic combo with pears. reading other's suggestions and results always great at food52!<br />
 
MrsK March 21, 2013
Yum! I think Blue Cheese might be great too, since it goes nicely with pears. I might give it a try, if you don't mind me changing the recipe a bit...
 
Author Comment
fiveandspice March 21, 2013
I think blue cheese would be fantastic. Make the recipe your own! :)
 
JadeTree October 16, 2012
Made this for a weeknight meal and success for all, including the one-year-old! My husband said that the smoked Gouda and leeks made him crave ham, with or in the (disturbingly named) Dutch baby, but I feel that the effect of ham was achieved by those ingredients. A quibble for another dinner time. (Thinly shaved prosciutto scattered in with the leeks and pears...?) There were cries of anxiety when I got out the sauté pan, but it came together very quickly. Served with a green salad with herbs and the sharp tenderness of the greens was a perfect jive. Loved it - thanks :)
 
Author Comment
fiveandspice October 17, 2012
Dutch baby is, indeed, a disturbing name. And I don't really know where it came from. If you ever feel overly creeped out by it, you can always call them oven pancakes! I'm so glad you guys enjoyed this one! Shaved prosciutto scattered in there sounds like a marvelous idea.
 
JenGnsbrg September 26, 2012
Making this for this evening and realized that I only have Skim Milk...Crossing my fingers that it will come out ok without the whole milk.....wondering if perhaps yogurt might help the situation? <br />
 
Author Comment
fiveandspice September 26, 2012
I bet skim milk will work out alright.
 
CookingLovely October 8, 2011
My husband and I made this together for Saturday brunch. We had fun cooking together and the results where delicious. Thank you for the recipes.
 
Author Comment
fiveandspice October 9, 2011
Yay! I'm glad you liked it!
 
Oui, C. September 30, 2011
I've never made a dutch baby, but all that's gonna change with this one.
 
Author Comment
fiveandspice October 2, 2011
Thanks OuiChef! I hope you enjoy it!
 
SKK September 12, 2011
LOL - so glad you said what you did about the name 'Dutch Baby' - and dymnyno gives me an alternate name - German Pancakes! Look forward to trying the recipe without the creepy name!
 
Author Comment
fiveandspice September 13, 2011
Haha, thanks! If calling them German Pancakes makes you feel better, go for it! I learned about them as Dutch babies and so (somewhat unfortunately), in my mind they will always be Dutch Babies! :)
 
lorigoldsby September 12, 2011
F&S....this recipe reminds me why I love everything you post! For those that haven't tried a "Dutch baby"....get your stuff together! I just know this will be a wonderful savory addition to the fall table. <br />
 
Author Comment
fiveandspice September 12, 2011
Thank you lorigoldsby, that is just too sweet of you! :)
 
Midge September 12, 2011
Oh, wow does this ever sound tasty. Saving!
 
Author Comment
fiveandspice September 12, 2011
Thank you Midge!! And, I'm keeping my fingers crossed that you'll have time to bake this week and share one of your wonderful recipes with us for this contest!
 
Midge September 12, 2011
You're so sweet fiveandspice. Between work and travel I haven't had the chance to think about recipes too much but it's sure fun perusing everyone's elses.
 
boulangere September 11, 2011
A Dutch Baby is one of the first things my daughter learned to make in Girl Scouts, and she loves them to this day. When I talked to her this morning, she said she thinks she'll be here for Thanksgiving AND Christmas. I'm looking forward to making your lovely version for her. Thank you.
 
Author Comment
fiveandspice September 12, 2011
Thanks boulangere! Lucky you to have her home for the holidays! I'm sure you'll have so much fun.
 
Punk K. February 21, 2011
This dish is light and tasty. I cut down the size of the recipe though. If you want to do the same just cut the milk and flower to 2/3c. and use 2 eggs. I used 1 pear and could easily have used two. Also next time I might play with the seasoning of the pear leek combo, just to add some more zing (I tend to like some heat in my food.)
 
Author Comment
fiveandspice February 21, 2011
So glad you enjoyed it!
 
AntoniaJames November 22, 2010
I'm making this for breakfast this Saturday. What a wonderful recipe! ;o)
 
Author Comment
fiveandspice November 22, 2010
Thanks AJ! I can't wait to give your Autumn hash a try :).
 
Sagegreen November 18, 2010
Looks lovely! Pears and gouda sound great.
 
Author Comment
fiveandspice November 19, 2010
Thank you!
 
nannydeb November 18, 2010
Mmmm, I just put this on my Sunday morning agenda...
 
Author Comment
fiveandspice November 18, 2010
Let me know how you like it!
 
Author Comment
fiveandspice November 18, 2010
As a little update, I made this again this morning and found it worked better to slice the pears, so I changed the recipe!
 
aargersi November 18, 2010
This sounds fabulous, I only have a 9" iron skillet (a situation I will rectify soon) but i may have to try a scaled down version before that ....
 
Author Comment
fiveandspice November 18, 2010
Oh, do! It scales down quite nicely!
 
gingerroot November 17, 2010
This sounds amazing!!
 
Author Comment
fiveandspice November 17, 2010
Thanks!!!
 
dymnyno November 16, 2010
I have been an fan of Dutch Babies/German Pancakes ever since I lived in Portland, OR and frequented Henry Thiele's. I am excited to try your savory version.
 
Author Comment
fiveandspice November 17, 2010
Yumm. In my experience, pretty much everything in Portland is tasty :). I hope you enjoy, I'm planning on making it again this weekend for breakfast this time!