Pumpkin Dutch Baby

Waiting for Hurricane Sandy means that school is canceled for today, and most likely tomorrow. Living in New York City, nobody is quite used to being stuck at home, possibly soon without any power. I slept in this morning, and then, after browsing some of my favorite food blogs, could think of nothing but pumpkin pancakes.
Pancakes seemed like a lot of work for a stormy morning of watching movies and procrastinating on homework (I mean, I probably have until Wednesday to do it!). I have been seeing these "Dutch Babies" on food blogs for years, and they seem to be a giant, oven-baked pancake. I found a pumpkin version and got to work!

This pancake is moist, dense, and tastes exactly like pumpkin pie- probably helped by the fact that I used lots of pumpkin pie spice. It isn't very sweet on its own, and is actually pretty healthy, which makes it perfect for being topped with about a gallon of maple syrup! The spicy, pumpkin-y flavor is perfect for a chilly fall morning. If you anywhere but the East Coast, save this recipe for this weekend - although it's quick enough to easily be made on a weekday morning, too - and if you are on the East Coast, make this while we still have plenty of power, stay safe, and enjoy the day off!

Soak up that maple syrup!

Pumpkin Dutch Baby

(from Baking Bites)

2 eggs
1/2 cup all-purpose flour
1/2 cup milk
1 tbsp sugar
1/4 tsp salt
1/2 tbsp unsalted butter, melted and cooled slightly
1/3 cup pumpkin puree (canned or fresh)
1/2 tsp ground cinnamon
pinch ground cloves
pinch freshly ground nutmeg
1/2 tsp vanilla extract

Preheat oven to 425 F.
Place ovenproof 6 or 8-inch frying pan (stainless steel or cast iron) in the oven to heat for about 5 minutes.
Whisk together all ingredients until smooth.
Remove pan from oven and spray with nonstick cooking spray or quickly brush with butter, then pour the batter into the hot pan and put it back in the oven.
Bake for 15-20 minutes, until the Dutch baby is golden brown.
Slide from the pan onto a large plate and serve immediately with lots of maple syrup.
     -Serves 1-2

Notes: For a Dutch baby in a 10-inch skillet, double the recipe and cook for 20-25 minutes. Feel free to substitute pumpkin pie spice for the spice combination called for above.