December 2, 2019

Eggnog Dutch Baby Pancake with Pears and Pomegranate

Disclosure: This post is sponsored by Harry & David. All opinions are my own. Thank you for supporting brands and companies that support Floating Kitchen.

I would love to linger in the post-turkey haze just a little bit longer. But with Thanksgiving being so late this year, I think it’s best if we just move right along to Christmas. If you haven’t looked at your calendar yet and counted the days between now and Christmas, maybe just skip it at this point. It’s rather alarming!!!

But here’s one thing you don’t need to worry about: breakfast. Because I’ve got your Christmas breakfast plans covered. Read on!

I’m so excited to talk about this Eggnog Dutch Baby Pancake with Pears and Pomegranate. Because Dutch babies are seriously one of the best things I’ve ever learned how to make. If you haven’t gotten around to familiarizing yourself with them yet, this is your chance to do so. Dutch babies are: easy, customizable, quick, can made with kitchen staples, can be enjoyed any time of day, can be savory or sweet, can be fancy or informal. And they probably have a million more qualities that I’m currently forgetting to mention. But you get the idea. Start making Dutch babies NOW. You won’t be sorry that you did.

The basic Dutch baby batter is eggs, milk (or in today’s recipe, eggnog), flour and salt. And then the rest is up to you. For sweet versions, I’ll add granulated sugar, vanilla extract and spices. For savory versions, I’ll use herbs, cheeses and red pepper flakes. The batter goes into a hot buttered cast iron skillet. Then it’s baked in the oven until it’s all puffed up and golden brown.

Now comes the best part. When you take the Dutch baby out of your oven, it will begin to collapse into the middle as it cools and steam is released. And this is when the party really gets good. Because that center “deflated” section is where you’re going to put all your favorite toppings. Like Harry & David’s famous Royal Riviera Pears!

You guys. These pears are the best pears I’ve ever eaten. I look forward to getting a couple boxes of Royal Riviera Pears each season. And I love sharing them with my family and friends, too! They’re sweet, juicy and buttery smooth. Which is {ahem} quite the opposite of the pears you usually get at the grocery stores. Sorry. But there is no comparison.

This Eggnog Dutch Baby Pancake with Pears and Pomegranate is the perfect way to showcase Harry & David’s divine Royal Riviera Pears. In addition to using them to top this Dutch baby, I’ve also added some to the batter as well. Because I want hints of pear in every single bite!

And no sweet breakfast item would be complete without a heavy pour of maple syrup ( = spoken like a true New Englander!), a dusting of powdered sugar and in this particular case, fresh pomegranate seeds. Because we’re being extra festive for Christmas and crushing those red and green vibes. You feel me?

Similar to a soufflé or a popover, Dutch babies are really best when enjoyed immediately after they’ve been baked. But luckily, one skillet perfectly feeds two very hungry people or four moderately hungry people. So for a small, intimate breakfast or brunch situation, one Dutch baby is the perfect fit. 

If you try out my Eggnog Dutch Baby Pancake with Pears and Pomegranate this Holiday season, let me know! And please do go and check out Harry & David’s website for all your shopping needs. They have great gifts (hello Peppermint Bark and Moose Munch!) for everyone on your list!

Cheers,

Liz

Get the Recipe:

Eggnog Dutch Baby Pancake with Pears and Pomegranate

At a Glance:

Yield: Serves 2-4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

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Ingredients

For the Dutch Baby:

• 4 eggs
• 1/2 cup eggnog
• 1/2 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1 tsp. vanilla extract
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/8 tsp. salt
• 1/2 cup grated Harry & David Royal Riviera Pear
• 3 tablespoons unsalted butter, cubed

For Topping:

• 2 Harry & David Royal Riviera Pears, sliced
• Fresh pomegranate seeds
• Maple syrup
• Powdered sugar
• Ground nutmeg

Instructions

1. Pre-heat your oven to 425 degrees.
2. Add the eggs, eggnog, flour, sugar, vanilla extract, cinnamon, nutmeg and salt to your blender. Blend on high untilsmooth, about 30-60 seconds. Stop to scrape down the sides of the blender. Then add the grated pear and blend for about 10 seconds more, or just until the batter is combined. Set aside.
3. Meanwhile, melt the butter in a 10-inch cast iron skillet over medium heat, tilting the skillet to coat the entire bottom with the melted butter. Once the butter is melted and the skillet is hot, pour in the batter. Carefully but quickly transfer the skillet to your pre-heated oven and bake for 20 minutes.
4. Remove the skillet from your oven. The Dutch baby will be very puffed at first, but it will collapse slightly as it cools. Fill the center of the Dutch baby with sliced pears, pomegranate seeds and any other toppings of your choice. Serve immediately.