Bobby makes a spiced pancake with pears cooked in maple syrup, cinnamon and vanilla bean that functions as a decadent dessert or cozy vacation breakfast!
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From sweet to tasty, Bobby Flay welcomes you to join him for breakfast at his place. Learn the best method to make a tasty and impactful meal worthy of both breakfast and lunch.

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Gingerbread Dutch Child with Poached Maple Pears and Creme Fraiche
RECIPE THANKS TO BOBBY FLAY
Level: Intermediate
Overall: 1 hr 55 min (includes cooling time).
Active: 55 min.
Yield: 4 portions.

Active ingredients.

Creme Fraiche Topping:.

1/2 cup creme fraiche.
1 teaspoon pure vanilla extract.
1 teaspoon carefully grated orange enthusiasm.
1/2 vanilla bean, seeds scraped.

Poached Maple Pears:.

1 cup granulated sugar.
2 cinnamon sticks.
One 2-inch strip orange peel.
1 vanilla bean, split.
2 a little underripe pears (Bosc or Anjou), peeled, cut in half and cored.
1/4 cup Grade B maple syrup.

Dutch Infant:.

2 big eggs.
1/3 cup all-purpose flour.
1/3 cup entire milk.
1 tablespoon loaded brown sugar.
1 1/2 teaspoons pumpkin pie spice.
1 teaspoon light molasses.
1/8 teaspoon kosher salt.
2 tablespoons unsalted butter.
Powdered sugar, for cleaning.

Directions.

For the creme fraiche topping: Whisk together the creme fraiche, vanilla extract, orange zest and vanilla bean seeds in a small bowl until integrated. Cover and cool for a minimum of thirty minutes or overnight to permit tastes to combine.

For the poached maple pears: Meanwhile, integrate 4 cups water, the sugar, cinnamon sticks, orange peel and vanilla bean in a high-sided medium frying pan over high heat. Bring to a boil and cook until sugar has liquified. Minimize the heat to a simmer, add the pears and cook, turning a couple of times, until a thin-bladed knife fulfills no resistance, about 20 minutes. Remove the pears to a plate and let cool, then slice each half in half again.

Bring the poaching liquid back to a boil and cook until decreased to about 1 1/2 cups. Get rid of the cinnamon sticks, orange peel and vanilla bean. Include the maple syrup and the poached pears and cook 1 minute longer. Keep warm.

For the Dutch child: Preheat the oven to 400 degrees F. Place the eggs in a mixer and blend for 1 to 2 minutes, up until smooth and pale in color. Include the flour, milk, brown sugar, pumpkin pie spice, molasses and salt, and blend till smooth.

Melt the butter in a 9-inch cast-iron skillet over high heat, swirling it up the sides to equally coat the pan. Pour the batter into the skillet and immediately move to the oven. Bake till the pancake is puffed and browned, and crisp at the edges, 15 to 20 minutes.

Dust the Dutch child with powdered sugar and cut into wedges. Top each wedge with creme fraiche topping, some poached pears and a drizzle of the pear syrup.

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Bobby Flay's Gingerbread Dutch Child with Poached Maple Pears|Breakfast @ Bobby's|Food Network.