Active Time
10 Mins
Total Time
20 Mins
Yield
6
Jennifer Causey; Food Styling: Chelsea Zimmer; Prop Styling: Mindi Shapiro

How to Make It

Step 1

Place a 10-inch cast-iron skillet in oven; preheat to 450°F. (Do not remove skillet while oven heats.) Blend milk, flours, eggs, pumpkin, vanilla, and 2 tablespoons of the coconut sugar in a blender until smooth.

Step 2

Remove skillet from oven. Place 2 tablespoons of the butter in skillet; swirl skillet until butter melts. Add batter. Bake until pancake is just set and top is dry, 12 to 14 minutes. 

Step 3

Melt remaining 2 tablespoons butter in a separate skillet over high heat. Add pears and walnuts; cook, stirring occasionally, until pears are caramelized, about 2 minutes. Add pumpkin pie spice, orange zest, orange juice, salt, and remaining 2 tablespoons coconut sugar. Cook, stirring constantly, until pears are coated. Top Dutch baby with pear mixture.

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