Tuesday, October 6, 2009

Pumpkin Pie Spiced Dutch Baby


Dutch babies are such an easy breakfast to make, and fast too. I made this for the girls on a school day. Got up, whirled the ingredients in the blender while the oven got hot, put it in to bake. By the time the girls were dressed, baby was nursed it was time to have a hot breakfast.
It's been a while since I've posted anything pumpkin :-).
We all loved this, the pumpkin pie spices gave it a wonderful fall flavor. Next time I am going to put a dollop or two of pumpkin puree in the blender with everything else.
Another great variation is apples and cinnamon!


(Edited to add- this will puff up a lot in the oven, then deflate once removed.)

Give Peas A Chance Pumpkin Pie Spiced Dutch Baby

1 cup flour
1/4 tsp salt
1 cup milk
1 TBS sugar or honey (more or less to taste)
4 eggs
2 tsp vanilla
1 tsp pumpkin pie spice
4 TBS unsalted butter

Preheat oven to 425 degrees. Place all ingredients except the butter into a blender and blend until smooth. Let the batter sit while you put the butter in a baking dish or cast iron pan and let it melt in the hot oven. (9 inch round or square for a thicker Dutch baby or 9x13 inch for a thinner one). When the pan is hot and the butter is melted pour the batter into the pan. Bake 20-25 minutes. Edges should be golden to caramel brown, the middle should be lightly set but still jiggle
Bake less for a more custard consistency in the middle, more for a firm consistency.
Serve with syrup, jam, powdered sugar, fresh fruit, maple syrup, Pumpkin Spiced Syrup,  or a squeeze of lemon juice.
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