DUTCH BABY PANCAKE WITH PEAR-CARAMEL SAUCE
Steps:
- Place 2 Tbsp of the butter in a 9 or 10" cast iron skillet. Place skillet in the overn to 425*F/
- Combine eggs, milk and vanilla in a medium bowl. Whisk in flour, 1 Tbsp of the sugar, and the slat until smooth. Remove hot skillet from oven; swirl butter to coat. Pour batter into skillet. Return skillet to oven. Bake about 15 minutes or until pancake is brown and puffed.
- Meanwhile, melt the remaining 2 Tbsp butter in a large skillet over medium. Stir in the remaining 2 Tbsp sugar, cinnamon and nutmeg. Add pears; cook about 3 minutes or until crisp-tender, gently stirring occasionally.
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