I attempted my very first dutch baby earlier this year and have been on a dutch roll ever since. First, I dabbled in traditional varieties like blueberry lemon. But now that it’s fall, I can’t get pumpkin flavors off my mind. This could easily be topped with powdered sugar for a more traditional serving style. But I opted for semisweet chocolate chips and let’s just say that wasn’t a bad decision. This dutch baby turned out moist, light and rich with pumpkin flavor. A sprinkle of cinnamon and melted chocolate chips made the perfect “frosting,” for this simple breakfast dish for two.
