Pear Dutch Baby

• 4 Bartlett or Bosc pears, cored and thinly sliced (about 1 pound)
• 1/4 cup packed brown sugar
• 1/4 cup fresh lemon juice
• 1 cup all-purpose flour
• 1 cup 2% reduced-fat milk
• 3 tablespoons granulated sugar
• 1/4 teaspoon salt
• 3 large eggs
• 2 teaspoons butter or stick margarine
• 1 tablespoon powdered sugar

1. Preheat oven to 425u0b0.
2. Combine sliced pears, brown sugar, and lemon juice. Heat a 10-inch cast-iron or heavy ovenproof skillet over medium heat. Add pear mixture; saute 5 minutes or until pears are golden. Remove pear mixture from pan, and keep warm.
3. Lightly spoon the flour into a dry measuring cup, and level with a knife. 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.
4. Melt the butter in pan. Pour batter into pan. Bake at 425u0b0 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.

bartlett, brown sugar, lemon juice, flour, milk, granulated sugar, salt, eggs, butter, powdered sugar

Taken from www.myrecipes.com/recipe/pear-dutch-baby (may not work)