Pumpkin Dutch Baby Pancake
Do you need a quick and delicious idea for breakfast? This German pancake best known as Dutch baby, enriched with pumpkin puree and seasonal flavors is perfect for this time of the year.
Ingredients
- 4 eggs
- 1 cup (240ml) milk
- 1 cup (125g) flour
- 3/4 cup (180g) pumpkin , pureed
- 1 tsp (5g) vanilla extract
- 1/4 tsp (1g) salt
- 1/2 tsp (2g) cinnamon
- 1/4 tsp (1g) ginger powder
- 1/8 tsp clove powder
- 1/4 teaspoon (1g) nutmeg
- 2 tbsp (30g) butter
- 1/3 cup (35g) walnuts , toasted
- 2 tbsp (16g) powdered sugar , for serving
- Maple syrup , for serving
Instructions
- Preheat oven to 425F (220C) and place a 12-inch (30cm) iron cast skillet into the oven.
- Place milk, pumpkin puree, flour, eggs, vanilla extract, spices, and salt in the bowl of the blender. Mix until everything is well combined.
- Remove the skillet from the oven. Add butter and return to oven for 1 minute, until butter is completely melted.
- Pour batter into the hot skillet. Bake for 17-20 minutes until golden brown.
- Remove from the oven, and dust with powdered sugar and toasted walnuts. Serve warm with maple syrup or honey.
Nutrition
Serving: 1 serving out of 4Calories: 359kcalCarbohydrates: 36.5gProtein: 13.9gFat: 18gSaturated Fat: 6.3gCholesterol: 184mgSugar: 8.9g