Since I made my first Dutch baby this year, I’ve been on a Dutch roll. Initially, I experimented with traditional flavors like blueberry lemon. Now that fall is here, I’m obsessed with pumpkin flavors.
You could also sprinkle powdered sugar on top for a traditional presentation. I chose semisweet chocolate, which was a good choice.
The pumpkin flavor in this Dutch baby was rich, moist, and light. This simple breakfast dish is topped with a sprinkle of cinnamon, melted chocolate chips, and a drizzle of melted butter.
Ingredients
- Two large eggs
- Butter 2 Tbsp
- Pumpkin puree 2 Tbsp
- 1/4 cup milk
- 1/4 cup all-purpose unbleached flour (or whole wheat pastry)
- 1/2 tsp pumpkin pie spice
- Cinnamon and semisweet choc chips (for topping).
- Sugar powder ( optional
InstructiPreheatheat oven to 425 degrees F (212 C). Melt butter in a small pan over low heat.
- Blend the eggs, pumpkin, flour, milk, and pumpkin pie spices well in a mixer. After the oven has bpreheatedated, use a butter brush to coat the entire skillet.
- Place the skillet directly into the oven. Bake for 15 to 20 minutes or until golden brown.
- Serve immediately. Top with chocolate and cinnamon powder. Powdered sugar can be added.
