Junior chef
Utensils
Apron
Bowl
Cooking spoon
Lemon grater
Measuring cup
Muffin tin
Oven mitts
Pan
Paring knife
Tablespoon
Teaspoon
Timer
Whisk
Cutting board
Kitchen scales
Cooling rack
melon baller
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Pears
Halve the pears, core the pears using a melon baller. Cut the pears into thin slices, place in a pan with the water and sugar, cover and simmer for approx. 10 mins. until soft. Remove the pan from the heat. Peel and finely grate the ginger, add to the pears, mix.
Batter
Mix the flour, salt, sugar and baking powder in a bowl. Grate in a little of the lemon zest. Whisk the milk and eggs, pour in, mix until the batter is smooth.
To bake
Break the butter into pieces, place in the holes of the muffin tin. Place the tray on a rack, slide into the centre of an oven preheated to 220 °C, heat for approx 5 mins. Remove the tray, swirl a little so that the butter is well distributed. Stir the batter well once more, pour into the hot tray. Bake for approx. 15 mins. in the centre of the oven; do not open the oven otherwise the pancakes will collapse. Remove.
To serve
Remove the Dutch baby pancakes from the tray, serve with the pears. Grate the remainder of the lemon zest on top.
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