Lunch: Pumpkin Dutch Baby with Caramelized Apples

Recipe by Lindsay Hunt This autumnal breakfast puts plain old pancakes to shame.

Ingredients

4 large eggs
1/2 c. whole milk
1/4 c. all-purpose flour
1/4 c. pumpkin purée
2 tbsp. granulated sugar
1/2 tsp. vanilla extract
1/4 tsp. pumpkin spice
Pinch kosher salt

Instructions

Preheat the oven to 425 degrees F with a rack set in the middle. Place a 10" cast iron skillet on the rack and heat while you make the batter.
Make the Dutch Baby: Combine the eggs, flour, milk, pumpkin, sugar, vanilla, pumpkin spice, and salt in a blender. Blend until smooth and frothy. Remove the skillet from the oven and add 1 tablespoon butter, swirling to melt it. Pour the batter in immediately (to avoid the butter browning too much) and put the skillet back in the oven. Bake until the pancake is puffy and golden brown, 20 to 25 minutes.
Make the Caramelized Apples: Heat a medium skillet over medium-high heat. Melt remaining 3 tablespoons of butter, then sprinkle the sugar overtop. Add the apples and cook, stirring occasionally, until they’re golden brown throughout with darker edges, 10 to 12 minutes. Remove from the heat but keep warm.
Serve the Dutch baby dolloped with whipped cream or ice cream and topped with the apples and any juices left in the pan.

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