Caramel and Fruit Upside-Down Dutch Baby Pancakes with Directions

Most recent: Caramel and Cranberry Upside-down Dutch Baby

Hah! Another post where the photos will tell most of the story. In the beginning, there was plain brown sugar and butter caramel beneath the simple Dutch Baby batter on a day when I didn’t have syrup and didn’t want lemon/powdered sugar or jam on top. Then I tried it with sliced pear and a sprinkle of cinnamon sugar, then with apple and finally with frozen cranberries. Each one of the variations is delicious. For one person, prepare in the 7″ cast iron frypan and oven at 400 degrees F.

Spread a little butter in pan, sprinkle on a little brown sugar. 15 minutes in 400 degree Fahrenheit oven.

The first one: batter poured over top of the oven-caramelized brown sugar and butter, then bake pancake for 10 minutes.

Put raw sliced fruit over butter & brown sugar, bake 15 minutes at 400 degrees F. to caramelize, then top with batter and bake 10 minutes.

Caramelized Pear Upside-down Dutch Baby Pancake

Upside-down Poached Pear Dutch Baby with Fresh Raspberry Sauce

Method for a 1-person serving (can double in 9″ pan or triple in 10″ pan):

Preheat oven to 400 degrees. Spread a tablespoon or so of soft butter in 7″ cast iron fry pan. Sprinkle with a tablespoon of brown sugar. If adding sliced apple or pear, place slices over the top of the butter/sugar and sprinkle the fruit with a bit of cinnamon sugar. Bake for 15 minutes to caramelize the fruit with the butter/sugar. [If using frozen cranberries: a couple handsful.]

Meanwhile, in a small bowl, mix pancake batter: 1 egg and 1/4 cup milk/canned milk/half & half (your choice). Add 1/4 cup all-purpose flour, 1 teaspoon cinnamon sugar, a pinch of salt.

Pour batter over the caramelized fruit (or plain caramel, if that’s what you made) and return the pan to the oven for 10 minutes. Flip the finished pancake over onto a plate and enjoy.