Yields 12
Ingredients
Dutch Babies
- 2 Tablespoons butter
- 3 large eggs
- ¾ cup milk, whole or 2% milk recommended
- 5 Tablespoons pure pumpkin puree, not pie filling
- ¾ cup all-purpose flour
- 1 Tablespoon white granulated sugar
- 1 teaspoon vanilla
- ¼ teaspoon kosher salt
- Generous pinch of cinnamon
- Small pinch of allspice and nutmeg
- Additional 2 Tablespoons butter, melted (for coating muffin tins)
Maple Mascarpone
- 8oz mascarpone cheese
- ¼ cup milk
- 2 tablespoon maple syrup
- ½ teaspoons pumpkin spice
Method
Maple Mascarpone
- Stir together the mascarpone, milk, maple syrup and pumpkin spice in a bowl until smooth. Refrigerate until needed at serving
Dutch Babies
- Place a 12-cup or two 6-cup muffin tins in oven and preheat oven to 425° F
- Melt the butter needed for the pancake batter and set aside to cool slightly. Meanwhile, combine pancake ingredients in a blender (or a medium bowl with an immersion blender), adding the cooled, melted butter last. Mix well, until frothy. Leave to stand in blender (or bowl) while oven finishes preheating
- When oven is pre-heated, carefully remove hot muffin tin(s) from oven and quickly pour a bit of melted butter into each muffin cup. Turn blender on for a few seconds to re-mix the batter, then quickly pour the mixture into the hot muffin cups, dividing equally between 12 cups, filling about ½ way full
- Place in oven and bake for 22-24 minutes, or until puffy and deep golden colour. Remove from oven. Remove from pan to a cooling rack to cool slightly before serving*. (If you find the pancakes sticking in your pan, run a knife around the edges, then use a fork to lift them out)
- Garnish with icing/confectioners sugar
- Drizzle or spoon on some of the maple mascarpone and some additional chopped walnuts or pecans, to taste
* Note: The Dutch babies will quickly deflate when you remove them from the oven. Don’t worry – that’s what they do naturally.
Crumbs In My Beard 