Recipe

Servings: 8

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

The batter for this large, crepe-like pancake comes together in just about five minutes. Simmer pumpkin butter on the stove while the pancake cooks, filling the kitchen with the sweet, spicy aroma of fall. Serve the dutch baby tableside, cutting wedges right out of the cast iron and topping them with warm pumpkin butter, walnuts, and a fine dusting of powdered sugar. Leftover pumpkin butter can be swiped on toast for an easy breakfast, stirred into oatmeal or dolloped on ice cream.

Ingredients:

For the pumpkin butter:

• 1, 15-ounce can of pumpkin puree
• ½ cup apple cider
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• 1 teaspoon apple cider vinegar
• 30 drops of SweetLeaf Pumpkin Spice Sweet Drops

For the Dutch Baby:

• 3 eggs, at room temperature
• ½ cup skim milk, at room temperature
• ½ cup whole wheat flour
• 1 tablespoon coconut sugar or SweetLeaf® 50% Reduced Calorie Coconut Sugar
• ¼ teaspoon freshly grated nutmeg
• ¼ teaspoon ground cardamom
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• 2 tablespoons unsalted butter
• ½ cup chopped toasted walnuts, for serving
• 1 tablespoon powdered sugar, for serving or SweetLeaf® indulge™ Powder Zero Calorie Sweetener

Instructions:

1. Make the Pumpkin Butter. In a small saucepan combine the pumpkin puree, apple cider, cinnamon, salt, and apple cider vinegar. Heat over medium while stirring often. Once the mixture is bubbling, lower the heat to medium-low and cook, stirring frequently and scraping down the sides, until the mixture has darkened in color and the canned pumpkin flavor has cooked off, about 30 minutes. Remove the pumpkin butter from heat and stir in the Pumpkin Spice sweet drops. The pumpkin butter can be made ahead of time and will keep in the fridge for 7-10 days.
2. Preheat your oven and pan. Preheat the oven to 425ºF. Place a 10” cast iron pan in the preheating oven.
3. Make the batter. In a small bowl mix the whole wheat flour, coconut sugar, nutmeg, cardamom, cinnamon, and salt. Put the eggs into a blender and blend on low for a minute, until smooth and frothy. Add the milk and one tablespoon of the butter and blend until combined. Add the flour mixture and blend on low until just combined. If you don’t have a blender, the batter may be mixed by hand.
4. Bake. Place the remaining two tablespoons of butter in the preheated cast iron pan. Swirl the butter around until it has completely melted, and has coated the pan. Pour the batter into the pan, return the pan to the oven and bake for 20 minutes.
5. Serve. Remove the pancake from the oven, slice into wedges and serve immediately. Top each slice with a spoonful of the pumpkin butter, a scoop of the walnuts, and a light dusting of powdered sugar if desired.