A sweet morning treat, or fancy breakfast-for-dinner feast, this cinnamon pear pecan gluten free Dutch baby takes the pancake. The thin and light and fluffy Dutch baby goes from blender to baking skillet in just over 20 minutes. Then, browned butter injects a deep, rich flavor kick-start into the fruit, nut, and spice topping that puts the whole thing over the yum-delicious top. Yep and yay…
Disclosure: A Sprinkling of Cayenne is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Cinnamon Pear Pecan Gluten Free Dutch Baby Takes the ‘I Don’t Want to Cook’ Blues Away
It’s been almost non-stop slap stupid cold in south Louisiana this winter, y’all. Yep. Just three days ago, we had snow on the ground for the second time in a month!!
That’s gotta be a weather record for us, I believe, because I really don’t remember it ever snowing twice in one winter in my lifetime. Nope.
Maybe it has, but it seems to me that this is the coldest winter I can remember in at least 10 years. In fact, last winter was so mild that I could only wear new boots that I bought a total of two times before it was springtime again.
But, this year is a winter beast that is just now starting to go away like the bad, unwelcome guest it was…
Truth be told, I like the temperature to be air conditioner-cold inside of our house. With a random fan here or there to keep the air circulating the way that I like it.
This hot as an oven heater business that we’ve been going through inside has really given me the ‘I don’t want to cook’ blues, y’all. Yep.
This is not a problem I usually have, because I usually can’t wait to get into the kitchen and develop a recipe or two. So, since I haven’t been feeling like myself these bone shivering cold days, I decided to snap out of my cooking funk by making this easy gluten free Dutch baby.
And an Hour Later We Ate the Cinnamon Pear Pecan Gluten Free Dutch Baby…And Made Another One!!
I was fortunate enough to have a gluten free flour blend in the pantry when I started craving this Dutch baby. And a jar of pears that my mom preserved from the pear tree that used to live in her front yard.
So, once my eyes fell upon the cinnamon, I knew that I had to use it in the topping, too. The gluten free Dutch baby only calls for a few ingredients that you pour into the blender. Then, once you get the skillet hot, it’s a quick, 20-minute oven trip til the gluten free pancake bakes and puffs itself into perfection.
A few minutes before it comes out of the oven, you start to make the topping. Taking the few extra minutes to brown the butter before adding the cinnamon, pears, and pecans elevates the final topping taste to gourmet-quality.
And the baked pancake, y’all!! Just sweet enough, with a light, perfectly cooked texture that makes you really appreciate how far gluten free flour blends have finally come over the years. It was sooo good, in fact, that after we ate the one I made, Mark jumped up and baked another one for us. And we ate most of it for dinner seconds, y’all!!
Sooo quick, easy, and good, this cinnamon pear pecan gluten free Dutch baby is certainly going to be a new staple ’round here. Share with those who won’t judge you if you jump up and make another one to eat and share, too . And see y’all on the yum side..
Cinnamon Pear Pecan Gluten Free Dutch Baby
Ingredients
- 3 eggs room temperature
- ½ cup milk room temperature
- pinch salt
- ½ teaspoon gluten free vanilla extract
- ½ cup sifted gluten free flour blend
- 4 tablespoons butter divided
- ¾ cup jarred or canned pears
- ½ teaspoon ground cinnamon
- ½ cup pecan pieces
- 1/4 cup confectioner's sugar optional
Instructions
- Heat oven to 375 degrees F.
- Crack the eggs, and pour them into a blender.
- Add the milk, salt, and vanilla extract to blender.
- Pulse on high setting for about 30 seconds.
- Pour the sifted GF flour into the blender. Pulse for an additional 45 seconds.
- Place a 9-inch cast iron skillet over medium heat.
- When warm, add 2 tablespoons of butter to skillet.
- Swirl the butter around as its melting to ensure that it saturates the bottom and sides of the skillet.
- Pour the gluten free Dutch baby batter into the skillet.
- Set a timer for 20 minutes.
- When the Dutch baby has about 10 minutes baking time left, start the cinnamon pear pecan topping.
- Melt remaining butter in a small saucepan over medium heat. Cook for 3 to 5 minutes, or until the butter starts to brown and form little bubbles. (You will smell it when it is browned and ready.)
- Add the cinnamon and pears. Cook for about 2 minutes, or until the pears start to brown a little and are covered completely by cinnamon and butter.
- Stir the pecans into the mixture, and cook for an additional 2 to 3 minutes, or until the pecans become fragrant.
- Take the Dutch baby out of the oven, and let rest for about 3 minutes.
- Top with cinnamon pear pecan sauce, and confectioner's sugar, if desired. Cut into slices, and serve.
1 252 - 253Shares
- 253Shares
