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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Amir Zaib
[email protected]I made this for my family and they loved it! The pumpkin Dutch baby was fluffy and flavorful, and the pumpkin butter was a delicious topping. I would definitely recommend this recipe.
Indian Takeaway
[email protected]This recipe is a great way to use up leftover pumpkin puree. I also like to add a bit of cinnamon and nutmeg to the batter for extra flavor.
Afaqumair Khan
[email protected]I love the combination of pumpkin and Dutch baby. It's a perfect fall breakfast.
Jj McKinney
[email protected]This recipe is a keeper! I've made it twice now and it's always a hit.
Dylan Arichabala
[email protected]Delicious!
Edwin Onuro
[email protected]This pumpkin Dutch baby was so easy to make and it turned out perfect! The pumpkin butter was the perfect topping. I will definitely be making this again.
Asunta
[email protected]I'm not a big fan of pumpkin, but I was pleasantly surprised by this recipe. The pumpkin Dutch baby was light and airy, and the pumpkin butter was a nice touch. I would definitely make this again.
Muhiyiddiin Qaasim
[email protected]This recipe was a bit more work than I expected, but it was worth it! The pumpkin Dutch baby was fluffy and flavorful, and the pumpkin butter was a delicious addition. I would definitely recommend this recipe to anyone who loves pumpkin.
MR. oMg
[email protected]I made this pumpkin Dutch baby for a weekend brunch and it was a hit! Everyone loved the unique flavor and texture. The pumpkin butter was especially popular. I will definitely be making this again.
DeD SouL999
[email protected]This pumpkin Dutch baby was a delightful treat! The pumpkin puree added a subtle sweetness and moistness to the pancake, while the pumpkin butter topping was the perfect finishing touch. I loved the contrast between the crispy edges and the fluffy ce