A successful Dutch baby pancake marries the airiness of a popover with the tenderness of a crêpe. And while this culinary hybrid hasn’t made as many headlines as the cronut (something about “crepeover” just doesn’t roll off the tongue), it’s proven to have staying power in the breakfast and brunch scene.
The secret to Dutch baby pancake success is a combination of an impossibly light batter and a piping hot skillet. When these two forces combine, you get one giant, puffy carb canvas that rises high and screams for a splash of maple syrup and a dusting of confectioners sugar. But while developing this recipe, I quickly discovered that not all Dutch baby pancakes rise to the occasion. Adding pumpkin purée to the batter makes it too dense and yields a flatter, albeit still appetizing, pancake. After playing around with the proportions, I settled on spices in place of purée to master both the flavor and the texture.
The result is a sky high Pumpkin Spice Dutch Baby Pancake. And I’ve partnered with the fine folks at Le Creuset to make sure this pancake happens in your home, as one lucky reader will receive a Le Creuset Signature Iron Handle Skillet. Read on for the recipe and to enter for your chance to win!
UPDATE: This giveaway is now closed. Congratulations to the winner, Laura (comment #385)!
To enter for your chance to win a Le Creuset Signature Skillet, leave a comment on this post that answers the following question:
What is the first dish you would make with your new cast iron skillet?
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One winner will be selected via Random.org and announced on Wednesday, October 30, 2013. This giveaway closes on Tuesday, October 29, 2013 at 12 p.m. EST and is open to U.S. participants only. The winner will be contacted via email, so please include a valid email address in the email address entry box.
Disclosure: All opinions expressed are my own and I was not compensated monetarily for this post. I received a complimentary Le Creuset skillet in conjunction with this giveaway.
Pumpkin Spice Dutch Baby Pancake
Yield: 4 servings
Prep Time: 15 min
Cook Time: 25 min
3 eggs, at room temperature
3/4 cup milk, at room temperature
3/4 cup all-purpose flour
2 teaspoons sugar
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
Pinch of salt
2 Tablespoons unsalted butter
1/3 cup chopped pecans
Confectioners sugar, for serving
Maple syrup, for serving
Equipment: 12-inch cast iron skillet or nonstick sauté pan
Preheat the oven to 425ºF.
Combine the eggs, milk, flour, sugar, vanilla, cinnamon, ginger, nutmeg, cloves and salt in a blender. Purée until smooth.
Add the butter to the cast iron skillet then place it in the oven until the butter is melted, about 3 minutes. Remove the skillet from the oven then immediately pour the batter over the butter and return the skillet to the oven. Bake the pancake for 20 to 25 minutes until it's golden brown and puffed around the edges.
Remove the pancake from the oven and top it with the chopped pecans, a dusting of confectioners sugar and syrup.
The pancake will deflate quickly once it's removed from the oven, so it's best to enjoy it immediately.
Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.