Pumpkin Dutch Baby
A large, fluffy skillet pancake lovely for an easy weekend brunch, lunch or dessert, that can be whipped together in under 5 minutes. Freshly ground pumpkin pie spices give this pancake just a bit of a kick. Top with confectioners sugar, jam or syrup and enjoy.
½ cup flour
½ cup milk
1 tablespoon sugar
1 tablespoon RawSpiceBar's pumpkin pie spice
4 tablespoons butter
Confectioners' sugar, syrup or jam, to top
Preheat oven to 425 degrees. Combine eggs, flour, milk, sugar and RawSpiceBar's pumpkin pie spice in a bowl.
Place butter in a heavy 10-inch skillet and place in the oven. Once melted, add the batter to the pan and return to the oven. Bake, 18-20 minutes, until the pancake is puffed and golden. Lower oven temperature to 250 degrees and bake five minutes longer.
Remove pancake from oven, cut and serve with your favorite toppings. Enjoy!