Here is another meal I cooked with TJ! He loves breakfast! He has probably made us breakfast more than I have. I just stick to the dinner and dessert. Since, I am training for a marathon, I have had many long morning runs on the weekend. He loves to make me breakfast after my runs, and I appreciate it very much. A couple weeks ago I made us pumpkin pancakes, and this past Friday, I told him I wanted to make pumpkin pancakes again this weekend and his reply was, “Whatever day you don’t make pumpkin pancakes, I want to make dough babies!” I had to google them, because I had never heard of them! His mom used to make dough babies all the time for him and his siblings. For those of you who have never heard of dough babies, like me, they are essentially pancakes made in one big batch!
Well we ended up never making pumpkin pancakes and instead I decided to “pumpkin–spice” up his mom’s recipe. TJ said he has never had them with pumpkin nor has his mom used pumpkin in them before, so it was a fun little experiment for us to do together! They turned out well and were very fluffy with the perfect amount of pumpkin! The perfect start to a football Saturday!
What is really cool about this recipe, is you use a blender! Start by cracking 6 eggs into a blender and puree them until they’re nice and foamy.
Then, you add the pumpkin, pumpkin pie spice, milk, and flour. Blend some more.
Pour into a butter-ed pan.
Bake for 15 mins…
Before you know it you have “mountainous” fluffy dough babies. TJ said him and his siblings used to fight over the “mountains” (The mountains will subside as they cool).
I now understand why his mom made these. She raised 8 kids and simplifying recipes and time in the kitchen was very important. This recipe involves no stirring, no pancake flipping, and it bakes in 15 minutes?! Say what?! I was shocked by how quick and easy this recipe was. Blend. Pour. Bake. Serve. As simple as that! It was also very heart warming to make a recipe with TJ that meant so much to him and brought back joyful memories of his childhood.
Pumpkin Dough Babies
- 2 Tbsp butter, melted, unsalted
- ½ tsp salt
- 6 large eggs
- 1 ½ cups milk
- 1 ½ cups flour
- 1 tsp pumpkin pie spice
- ¼ cup pumpkin puree
- optional: maple syrup, powdered sugar, cinnamon-sugar mixture
- Preheat oven to 425ºF. Place melted butter and salt in 13×9 in pan. Make sure the pan is covered evenly in butter.
- In a blender, beat eggs till foamy and airy. Note: this is important for how your dough babies will turn out. More air in mixture = fluffier dough babies
- Add pumpkin, milk, flour, and pumpkin pie spice. Beat till foamy and well-blended.
- Pour mixture into buttered pan.
- Bake for 15 minutes.
- Serve and enjoy!