A decadent fall breakfast — or dinner! — pumpkin pie Dutch babies are pancake’s perfectly spiced, rustic cousin. Topped with a sprinkling of sweet cinnamon streusel, this is one dish you’ll want to have all autumn long!
Drip. Drip. Dripdripdrip. Drip. Drip! DRIP!
That was my Saturday night. It rained really, really hard this weekend, and the roof said, “that’s it, I’m done.” And though, as we were to discover, the leaks (plural) came from different places, they converged at one point in the attic and poured down through the ceiling in a rivulet.
Right onto my bed.
Of course the roof starts leaking at 10:30pm on a Saturday night. Of course it starts leaking at the beginning of a long stretch of heavy rain (it’s less stressful that way. Will the ceiling cave in before the end of it all? I can’t wait to find out!). Of course that of all the places in the house that water could exit the attic, it does so on my bed. (And of course I was exhausted from a long day and looking forward to turning in early. Wah.)
Although, honestly, I’ll take a leaky roof and tubs and towels stacked on the bed over the neighborhood floods that seem to be norm across the States anymore. Leaks: fixable. Floods: yikes.
Perfect time for comfort food, right?
I’m a big fan of pancakes. It’s my favorite breakfast-for-dinner meal, especially when topped with blueberries and whipped cream.
And for sheer drama, there’s the puffy German pancake, a.k.a, the Dutch Baby, that is baked in the oven in a flaming hot skillet, puffs up dramatically like a mushroom, and then settles back down in the most lovely, rustic bowl that’s perfect for holding all types of filling.
I couldn’t wait to make a pumpkin pie Dutch Baby, with all my favorite fall flavors, and a cinnamon streusel topping. Stress eating at its best.
It really hit the spot. (And the ceiling held, yay!)
- 2 tablespoons butter
- 2 heaping teaspoons maple syrup
- 1/3 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
- 3 eggs
- 1/2 cup milk
- 1/2 cup pumpkin puree
- 1 tablespoon maple syrup
- 1 tablespoon melted butter
- 2 tablespoons ice cold butter, cut into small cubes
- 2 tablespoons flour
- 2 tablespoons rolled oats
- 2 tablespoon brown sugar
- 1/4 teaspoon cinnamon
- Preheat the oven to 425°F. Place one tablespoon of butter in each of two 6" skillets and place in the oven.
- Whisk or sift together the flour, salt and pumpkin pie spice in a medium bowl. In another bowl, whisk the eggs, milk, pumpkin puree, and maple syrup. Gentle stir the egg mixture into the flour mixture, then stir in the melted butter. Do not overmix. It might be a little lumpy; that's okay.
- Remove the heated pans from the oven (carefully!) and add one heaping teaspoon of maple syrup to each. Pour half of the batter over the butter and syrup in each pan - do not stir. Place both skillets in the oven, and bake for 15 minutes.
- While the dutch babies bake, combine all ingredients of the streusel, and crumble with your fingers, working the butter into the other ingredients until coarse and somewhat lumpy.
- After 15 minutes, carefully pull the skillets from the oven (if you can, just pull out the rack on which they sit), and sprinkle the streusel over the dutch babies (do this quickly, or else the pancakes will deflate too much). Return them to the oven, and bake for another 5 to 10 minutes.
- Remove from the oven, and let the pancakes settle before serving.
Source: adapted loosely from attunefoods.com