Pear Dutch Baby

4 Bartlett or Bosc pears, cored and thinly sliced
1/4 cup packed brown sugar
1/4 cup lemon juice
1 cup flour
1 cup milk
3 tbsp. sugar
1/4 tsp. salt
3 large eggs
2 tsp. stick margarine
1 tbsp. powdered sugar

Combine sliced pears, brown sugar, and lemon juice. Heat a 10” cast-iron or
heavy ovenproof skillet over medium heat. Add pear mixture; sauté 5 minutes
or until pears are golden. Remove pear mixture from pan, and keep warm.

Place the flour in a large bowl. Combine the milk, granulated sugar, salt, and
eggs, stirring the mixture well with a whisk. Add the milk mixture to the
flour, stirring with a whisk until well-blended.

Melt the butter in pan. Pour batter into pan. Bake at 425° for 25 minutes or
until puffy and golden. Spoon the pear mixture into center of pancake;
sprinkle with powdered sugar. Cut into 6 wedges. Serve immediately.

6 servings