Pumpkin Spice Dutch Baby
I used yoghurt and milk instead of cream because that's what i had.
Recipe Summary Pumpkin Spice Dutch Baby
This is my fall-inspired take on a Dutch baby! Nothing is easier to whip up while at the same time feeling more decadent than this morning brunch treat!Ingredients | Pumpkin And Carrot Soup For Babies⅔ cup milk3 eggs at room temperature½ cup all-purpose flour, packed½ teaspoon ground cinnamon½ teaspoon ground ginger¼ teaspoon ground allspice¼ teaspoon salt¼ teaspoon vanilla extract (Optional)¼ teaspoon ground cloves⅛ teaspoon freshly ground nutmeg3 tablespoons clarified butter½ Meyer lemon, juiced1 tablespoon confectioners' sugar, or to tasteDirectionsPreheat oven to 425 degrees F (220 degrees C). Preheat a cast iron skillet over high heat.Blend milk, eggs, flour, cinnamon, ginger, allspice, salt, vanilla extract, cloves, and nutmeg together in a blender until batter is smooth.Melt clarified butter in the preheated skillet; pour in batter.Bake on the middle rack of the preheated oven until golden brown and puffed up to your liking, 20 to 25 minutes. Dust with confectioners' sugar.If you cannot find clarified butter, you can substitute vegetable oil.Info | Pumpkin And Carrot Soup For Babiesprep: 10 mins cook: 20 mins total: 30 mins Servings: 2 Yield: 2 servings
TAG : Pumpkin Spice Dutch BabyBreakfast and Brunch, Pancake Recipes, Baked Pancake Recipes,
