Although Halloween and Thanksgiving have come and gone, we can be thankful that pumpkin is still in abundance at any grocery store. If you haven't had a chance to make some of the delicious recipes from Delighted's fall issue
, how about trying the Pumpkin Dutch Baby with Whipped Maple Butter by Clara Artschwager of the blog Channeling Contessa
? It's perfect for a weekend brunch or even dessert!
For the dutch baby:
1/2 cup cake flour (or all purpose)
1 1/2 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon dried ginger
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 tsp baking soda
1/3 cup puréed pumpkin
1/2 cup milk (2% or whole)
1 tablespoon butter, melted
1 tablespoon butter
1/2 tsp vanilla extract
extra maple syrup, slivered almonds, and powdered sugar for serving
For the whipped maple butter:
3 tablespoons softened butter (salted)
3 tablespoons pure maple syrup
1/2 tsp cinnamon
Preheat the oven to 400°. Once heated, place a cast iron or heavy skillet in the oven to preheat while you prep the pancake batter.
Whisk together the pumpkin, eggs, milk, melted butter, and vanilla extract. Add in the flour, sugar, salt, spices, and baking soda and whisk until just combined.
Carefully remove the pre-heated pan from the oven. Place the remaining tablespoon butter in the pan and swirl around so it’s evenly coated. Pour the batter into the pan. Place back in oven and bake for 15-18 minutes until pancake is set and golden brown.
While the pancake is baking, make the maple butter. In a small bowl, whisk together the butter, maple syrup and cinnamon.
When the pancake is done, top with maple butter, slivered almonds, and more syrup or powdered sugar. Enjoy immediately!