Simmer pumpkin butter on the stove while the pancake cooks, filling the kitchen with the sweet, spicy aroma of fall.
Ingredients
1, 15-ounce can of pumpkin puree
½ cup apple cider
½ tsp ground cinnamon
¼ tsp salt
1 tsp apple cider vinegar
3 eggs (at room temperature)
½ cup skim milk (at room temperature)
½ cup whole wheat flour
¼ tsp freshly grated nutmeg
¼ tsp ground cardamom
1 tsp ground cinnamon
¼ tsp salt
2 tbsp unsalted butter
½ cup chopped toasted walnuts, for serving
for serving 1 tbsp
Indulge Powder
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Pumpkin Butter
- In a small saucepan combine the pumpkin puree, apple cider, cinnamon, salt, and apple cider vinegar.
- Heat over medium heat while stirring often.
- Once the mixture is bubbling, reduce heat to medium-low, 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
SweetLeaf® Sweet Drops® Pumpkin Spice.
Note: Pumpkin butter can be made ahead of time and will keep in the fridge for up to 7-10 days.
Dutch Baby
- Preheat the oven to 425ºF. Place a 10” cast iron pan in a preheated oven.
- In a small bowl mix whole wheat flour, SweetLeaf® 50% Reduced Calorie Coconut Sugar, nutmeg, cardamom, cinnamon, and salt.
- Put eggs in a blender and blend on low, until smooth and frothy.
- Add milk and one tablespoon butter and blend until combined.
- Add flour mixture and blend on low until well combined. Note: If you don’t have a blender, the batter may be mixed by hand.
- 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 to the oven and bake for 20 minutes.
- 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 SweetLeaf® indulge™ powder if desired.
- Enjoy!
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