Sunday Morning Breakfast: Pumpkin-Pear Dutch Baby

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“What’s the name of that again?” said anyone I’ve ever tried to tell about this recipe. Truly, it is a hidden gem. If you know what a dutch baby is, please give yourself a pat on the back.

A dutch baby is a baked bread that has a consistency similar to tofu and pumpkin pie. I know, it sounds at best strange and at worst gross. But trust me on this one.

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In our pre-plant-strong days, we were introduced to a wonderful recipe in Cooking Light by a friend called Pear Dutch Baby. It was half-nectar of the gods, half-earthy goodness. However, it requires a bunch of eggs, butter, and refined sugar.

I’ve tried to recreate it many times. Once, it was as thick as a fruitcake. Another time it completely dissolved in the pear mixture. But that’s because I hadn’t hit on the secret ingredient… the ingredient that would hold it all together: Pumpkin!

Of course, the best thing about fall.

The only thing you need to know about this recipe besides it’s awesome factor is that it needs to be eaten immediately (that won’t be a problem at all!). If you let it sit, it gets soggy. So eat up and enjoy feeling cultured with your newfound knowledge.

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I listened to this while making it, and I think it made it even tastier.

Pumpkin Pear Dutch Baby
Serves 4 (makes one pie pan)

Ingredients:
1 flax egg (1 tbsp. flaxseed+3 tbsp. water, let sit for 1-2 minutes)
6 tbsp. pumpkin puree
1 c. soy milk
3 tbsp. maple syrup
1 c. whole wheat pastry flour (this can be found in the bulk section of Whole Foods)
4 tbsp. ground flaxseed
3 pears, peeled and finely sliced
Juice of half a lemon
2 tbsp. honey
1 tsp. cinnamon

Preheat oven to 425 degrees.

Mix first 4 ingredients with an immersion blender. Then add flour and additional ground flaxseed. Whisk until really smooth.

Lightly coat stone* pie pan or 8-inch round cast-iron with oil and pour mixture in. Bake for 25 minutes or until a toothpick comes out clean from the middle.

Meanwhile, sauté last 4 ingredients in a cast-iron pan on low-medium heat on the stove.

When the baked mixture is done, pour pear mixture (liquid and all) over the baked mixture. Serve immediately.

*I’ve never tried making this in a glass or non-stick pan. I’ve always made it and seen it made in a stone or cast-iron dish.

What’s your favorite hidden gem of a meal?

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One thought on “Sunday Morning Breakfast: Pumpkin-Pear Dutch Baby

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