Pumpkin Dutch Baby

By Gigirox

Ingredients

• 2 large eggs
• 1/2 cup all purpose flour
• 1/2 cup milk (nonfat, lowfat or otherwise)
• 1 tbsp sugar
• 1/4 tsp salt
• 1/2 tbsp unsalted butter, melted and cooled slightly
• 1/3 cup pumpkin puree (canned or fresh)
• 1/2 tsp ground cinnamon
• pinch ground cloves
• pinch freshly ground nutmeg
• 1/2 tsp vanilla extract

Preparation

Step 1

Preheat oven to 425 degrees.
Place ovenproof 6 or 8-inch frying pan (stainless steel or cast iron) in the oven to heat for about 5 minutes.
Whisk together eggs, flour, milk, sugar, salt, melted butter, pumpkin puree, spices and vanilla until smooth.
Remove pan from oven and spray with nonstick cooking spray (or quickly brush with some butter), then pour the batter into the hot pan and put it back in the oven.
Bake for 15-20 minutes, until the Dutch baby is golden brown.
Slide from the pan onto a large plate and serve immediately with lots of maple syrup.
Serves 1-2.

Notes: For a Dutch baby in a 10-inch skillet, double the recipe and cook for 20-25 minutes. Feel free to substitute pumpkin pie spice for the spice combination called for above.