Pumpkin Spice Dutch Baby Food
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 Breakfast and Brunch Pancake Recipes Baked Pancake Recipes
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 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.
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- Preheat the oven to 425° with a rack set in the middle. Place a 10" cast-iron skillet on the rack and heat while you make the batter.
- Make the Dutch Baby: Combine eggs, flour, milk, pumpkin purée, sugar, vanilla, pumpkin spice, and salt in a blender. Blend until smooth and frothy. Remove the skillet from the oven and add 1 tablespoon butter, swirling to melt it. Pour the batter in immediately (to avoid the butter browning too much) and put the skillet back in the oven. Bake until the pancake is puffy and golden brown, 23 to 25 minutes.
- Make the Caramelized Apples: Heat a medium skillet over medium-high heat. Melt remaining 3 tablespoons butter, then sprinkle sugar on top. Add the apples and cook, stirring occasionally, until they’re golden brown throughout with darker edges, 10 to 12 minutes. Remove from heat but keep warm.
- Serve the Dutch baby dolloped with whipped cream or ice cream and topped with the apples and any juices left in the pan.
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- Combine milk and eggs in a large bowl and whisk vigorously. Add pumpkin puree, almond flour, salt, vanilla, and spices. Mix well to thoroughly combine.
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- Remove skillet from oven and pour pumpkin spiced batter into skillet. Do not stir. The butter/ghee will pool on top of the batter. Place back in oven.
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- Add eggs, pumpkin, milk, flour and pumpkin pie spice to blender and blend well. Once oven is preheated, swirl the butter around the skillet to ensure all sides are coated.
- Add batter to the skillet and place directly in the oven. Bake for 15-20 minutes or until golden brown.
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- Place a 10-inch cast-iron skillet in oven; preheat to 450°F. (Do not remove skillet while oven heats.) Blend milk, flours, eggs, pumpkin, vanilla, and 2 tablespoons of the coconut sugar in a blender until smooth.
- Remove skillet from oven. Place 2 tablespoons of the butter in skillet; swirl skillet until butter melts. Add batter. Bake until pancake is just set and top is dry, 12 to 14 minutes.
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From grumpyshoneybunch.com
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From prenatalhealthandwellness.com
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Nov 28, 2017 - Packed with the rich flavors of fall, my Pumpkin Spice Dutch Baby is the perfect post-Thanksgiving breakfast dish to wake up to. Nov 28, 2017 - Packed with the rich flavors of fall, my Pumpkin Spice Dutch Baby is the perfect post-Thanksgiving breakfast dish to wake up to. Pinterest . Today. Explore. Log in. Sign up. Explore • Food And Drink • Special Diet • Clean …
From pinterest.ca
From pinterest.ca
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