Pumpkin Spice Dutch Baby recipe
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Ingredients
- ⅔ cup milk 3 eggs at room temperature ½ cup all-purpose flour, packed ½ teaspoon ground cinnamon ½ teaspoon ground ginger ¼ teaspoon ground allspice ¼ teaspoon salt ¼ teaspoon vanilla extract ¼ teaspoon ground cloves ⅛ teaspoon freshly ground nutmeg 3 tablespoons clarified butter ½ Meyer lemon, juiced 1 tablespoon confectioners' sugar, or to taste
Nutrition Info
- 453.8 caloriescarbohydrate: 33.7 gcholesterol: 334.7 mgfat: 28.7 gfiber: 1.8 gprotein: 15.5 gsaturatedFat: 15.4 gservingSize: -sodium: 431.4 mgsugar: 8.2 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Spice Dutch Baby
Directions
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Preheat oven to 425 degrees F (220 degrees C). Preheat a cast iron skillet over high heat.
Blend milk, eggs, flour, cinnamon, ginger, allspice, salt, vanilla extract, cloves, and nutmeg together in a blender until batter is smooth.
Melt clarified butter in the preheated skillet, pour in batter.
Bake on the middle rack of the preheated oven until golden brown and puffed up to your liking, 20 to 25 minutes. Dust with confectioners' sugar.