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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Tim Krauser
[email protected]I'm on a low-carb diet. Is there a way to make this recipe lower in carbs?
Heist2 Kill
[email protected]I'm gluten-free. Can I use a gluten-free flour in this recipe?
Chukwukekwu Favour
[email protected]I'm vegan. Can I use a plant-based milk in this recipe?
bonnie Thompson
[email protected]I'm allergic to pumpkin. Is there a substitute I can use?
Thaba Jatti
[email protected]This recipe seems a bit complicated. I'm not sure if I'm up to the challenge.
Iceis Mckenzie
[email protected]I'm not sure if I have all the ingredients for this recipe. I'll have to check my pantry.
sharmin rima
[email protected]I can't wait to try this recipe! It looks so delicious.
Chino
[email protected]This recipe is a keeper! I'll definitely be making it again.
gopal chaudhary
[email protected]I served the Dutch baby with fresh berries and whipped cream. It was a hit with my brunch guests!
Faiza Imtiaz
[email protected]I added a teaspoon of cinnamon to the batter, and it gave the Dutch baby a really nice warm flavor.
Raut Pariwar
[email protected]I followed the recipe exactly, but my Dutch baby didn't turn out as fluffy as I expected. Maybe I didn't mix the batter enough?
Dhiraj Kamti
[email protected]This recipe was a disaster! The Dutch baby didn't rise properly, and the pumpkin butter was burnt.
Shurjo Telecom
[email protected]Meh.
Sweet Heart
[email protected]I was a little disappointed with this recipe. The Dutch baby was a bit dry, and the pumpkin butter was too sweet for my taste.
hidden game play
[email protected]This was a fun and easy recipe to make. I had never made a Dutch baby before, but it turned out great! My family loved it.
Wadero parn
[email protected]I'm not a huge fan of pumpkin, but this dish changed my mind! The Dutch baby was so light and airy, and the pumpkin butter was the perfect balance of sweet and tart.
kaluram kaluram
[email protected]OMG! This Dutch baby was delish! The pumpkin flavor was subtle, but it really came through in the aftertaste. The pumpkin butter topping was the perfect finishing touch.
Troy Christman
[email protected]This pumpkin Dutch baby was an absolute delight! The texture was incredibly light and fluffy, and the pumpkin butter topping added a delicious, sweet and tangy flavor. It was the perfect fall breakfast.