Serves 4
45 min
Pumpkin Spice German Pancake
Recipe GLPRbc73785950777f
A dramatic oven-baked German pancake infused with warm pumpkin spice flavors. Eggs and milk create a custardy batter that puffs up beautifully in a buttered pan, emerging golden and fluffy. Serve hot with maple syrup and powdered sugar for a memorable brunch.
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Ingredients
1 cup whole milk
1 cup all-purpose flour
6 large eggs
⅓ cup pumpkin puree
½ teaspoon ground cinnamon
⅛ teaspoon ground ginger
¼ teaspoon salt
6 tablespoon unsalted butter
Directions
Position the oven rack in the lower third of the oven and preheat to 450°F.
Spray a 13×9 inch baking pan with cooking spray. Add the unsalted butter to the pan and place it in the preheating oven so the butter melts and becomes hot and sizzling, about 5 minutes.
While the butter heats, whisk together the whole milk, all-purpose flour, large eggs, pumpkin puree, ground cinnamon, ground ginger, and salt in a medium bowl. Mix just until combined; the batter should be slightly lumpy and smooth.
Carefully remove the hot pan from the oven. Pour the batter into the pan with the hot butter, tilting the pan slightly to distribute it evenly.
Return the pan to the oven and bake for 25 to 30 minutes, until the pancake is golden brown and puffed up around the edges with a slightly custard-like center that has set.
Remove from the oven and let rest for 1 to 2 minutes. Slice into portions and serve immediately while hot with maple syrup and powdered sugar.
