Hello from Rome! We are having such a blast and I can’t wait to share all the photos of our trip when we get back. In the mean time though, I have one more very fall recipe for you guys.
Last month, Amanda, the editor of Delighted Magazine, reached out to me for a pumpkin recipe for their fall issue. If you guys aren’t familiar with Delighted, I highly urge you to check it out! It’s an online mag chock full of entertaining ideas, home decor inspiration, and lots of other goodies. When dreaming up pumpkin recipes, I was eager to come up with something for breakfast. My mind immediately went to pancakes- and then a Dutch baby pancake. I love Dutch babies because you take all the flipping and timing out of the pancake process and just make one massive cake. This Dutch baby is filled with pumpkin and topped with a whipped maple butter (drool) and slivered almonds. For the recipe, head over to Delighted and check out their fall issue. Enjoy!