The weekend is the one time I will go all out for breakfast, as most times, I’m rolling out of bed in the morning to get right to work. Weekends, I can wake up as slow as I please, and do whatever I want. I haven’t used my cast iron skillet in a while, and I came across this recipe for a pumpkin spice dutch baby last night, so I pretty much knew that I would be doing this this morning the moment I came across it.
Haven’t heard of a dutch baby? They’re pretty much fluffy, awesome cast iron skillet pancakes that inflate up pretty big. Not quite as thick as a pancake, but a bit more substantial than, say, a crepe.
Pumpkin Spice Dutch Baby
Makes 1 pancake
- 2 T butter
- 3 eggs
- .75 c milk (I used a blend of .25 c pumpkin spice chai concentrate and .5 c milk)
- .75 c flour
- 2 t sugar
- 2 t vanilla extract
- dash cinnamon
- pinch nutmeg
- pinch ground cloves
- pinch ginger
- pinch salt
Preheat your oven to 425 (mine was at 400), and put your cast iron skillet in the oven with the butter. Melt the butter in the skillet for about five minutes, until the melted butter covers the bottom of the skillet.
While your butter is melting, put all the rest of your ingredients in a blender and puree until you have a single, smooth batter.
As soon as your skillet is ready, take it out of the oven and pour the batter right in. Bake your pancake for about twenty minutes, until it’s puffed up like in the final picture.
You can add powdered sugar or maple syrup for a topping, but honestly, this is great plain.