PUMPKIN DUTCH BABY WITH PUMPKIN BUTTER
This isn't your typical super-puffed Dutch baby; instead, this pumpkin Dutch baby creamy and custardy on the inside and airy around the edges, thanks to the inclusion of a bit of canned pumpkin purée.
Provided by Kendra Vaculin
Categories Fall Halloween Pumpkin Egg Cinnamon Ginger Nutmeg Breakfast Brunch
Yield Serves 4-6
Number Of Ingredients 13
Steps:
- Place an 8-inch ovenproof skillet or cast-iron pan in the oven and preheat to 425°.
- Once the oven reaches temperature, blend 3 large eggs in a blender until well combined and frothy, 1 minute. Add ¼ cup of the pumpkin purée, then 1 cup milk, and then 1 Tbsp. of the butter, blending for 30 seconds after each addition. Add 1 cup all-purpose flour, ¼ tsp. allspice, ¼ tsp. ground ginger, ¼ tsp. nutmeg, ½ tsp. salt, and 1 tsp. of the cinnamon in one addition. Blend again until combined and frothy, 1 minute (scraping down the sides of the blender if necessary).
- Pull the hot pan from the oven and add the remaining 2 Tbsp. butter, swirling the pan so it melts evenly across the bottom (it will bubble and brown). Once the butter is melted, immediately pour in the Dutch baby batter and return to the oven. Bake until golden brown and slightly puffed, 20 minutes.
- While the Dutch baby bakes, combine ½ cup apple cider, 3 Tbsp. maple syrup, the remaining ½ tsp. cinnamon, a pinch of salt, and the rest of the can of pumpkin purée (about 1 ¼ cups) in a small saucepan. Cook over medium-high heat until the mixture starts to bubble, then reduce to medium and cook, stirring frequently and scraping down the sides of the pot with a spatula, until dark and thickened with no raw pumpkin flavor remaining, 20 to 25 minutes. Slice the Dutch baby (it will start to sink as soon as you take it out of the oven) and serve with the pumpkin butter and powdered sugar.
PUMPKIN SPICE DUTCH BABY
This is my fall-inspired take on a Dutch baby! Nothing is easier to whip up while at the same time feeling more decadent than this morning brunch treat!
Provided by Grace Philpot
Categories Baked Pancakes
Time 30m
Yield 2
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Preheat a cast iron skillet over high heat.
- Blend milk, eggs, flour, cinnamon, ginger, allspice, salt, vanilla extract, cloves, and nutmeg together in a blender until batter is smooth.
- Melt clarified butter in the preheated skillet; pour in batter.
- Bake on the middle rack of the preheated oven until golden brown and puffed up to your liking, 20 to 25 minutes. Dust with confectioners' sugar.
Nutrition Facts : Calories 453.8 calories, Carbohydrate 33.7 g, Cholesterol 334.7 mg, Fat 28.7 g, Fiber 1.8 g, Protein 15.5 g, SaturatedFat 15.4 g, Sodium 431.4 mg, Sugar 8.2 g
PUMPKIN SPICE DUTCH BABY
This is my fall-inspired take on a Dutch baby! Nothing is easier to whip up while at the same time feeling more decadent than this morning brunch treat!
Provided by Grace Philpot
Categories Baked Pancakes
Time 30m
Yield 2
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Preheat a cast iron skillet over high heat.
- Blend milk, eggs, flour, cinnamon, ginger, allspice, salt, vanilla extract, cloves, and nutmeg together in a blender until batter is smooth.
- Melt clarified butter in the preheated skillet; pour in batter.
- Bake on the middle rack of the preheated oven until golden brown and puffed up to your liking, 20 to 25 minutes. Dust with confectioners' sugar.
Nutrition Facts : Calories 453.8 calories, Carbohydrate 33.7 g, Cholesterol 334.7 mg, Fat 28.7 g, Fiber 1.8 g, Protein 15.5 g, SaturatedFat 15.4 g, Sodium 431.4 mg, Sugar 8.2 g
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