Pumpkin German Pancake
1 tablespoon butter
1/2 cup pumpkin puree
3/4 cup flour, sifted
3/4 cup milk
1/2 tsp salt
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
pinch ground ginger
½ teaspoon vanilla extract
Preheat oven to 400 degrees and add butter to a 10-inch cast iron skillet or 9x11 pan and place in the oven until butter is melted.
Meanwhile in a bowl, lightly beat eggs then add remaining ingredients being careful not to over mix it.
Swirl the melted butter around in the skillet to get all the bottom and a little up on the sides.
Pour the batter into the hot skillet and transfer back to the oven. Bake for 20 minutes until it gets all nice and bubbly. (You can also throw your pecans in a little pan here and get them all nice and toasted while your pancake cooks).
We ate it with sliced bananas, real maple syrup, and toasted pecans. Sooo perfect.