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Gingerbread Dutch Baby Pancake
This gingerbread Dutch baby is perfect for Christmas breakfast!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2
Ingredients
- 2 large eggs
- 1 tablespoon organic light brown sugar
- 1 teaspoon organic unsulfured, blackstrap molasses,
- ⅓ cup organic all-purpose flour
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- pinch of cloves
- ⅛ teaspoon freshly grated nutmeg
- ⅛ teaspoon unrefined salt
- ⅓ cup whole milk
- 2 tablespoons butter
- extra butter + confectioner's sugar for serving
Instructions
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Preheat oven to 400 degrees F (205 C).Place eggs in blender and blend until pale. Add sugar, molasses, flour, cinnamon, ginger, cloves, nutmeg, salt, and milk and blend until smooth.
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In a 9-10-inch skillet, melt the butter. Swirl it up the sides of the pan. Pour in the batter. Bake for 15-20 minutes, checking at the 12-minute mark.
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Sprinkle with powdered sugar and serve with extra butter. A dollop of whipped cream would make this even more amazing...
Recipe Notes
adapted slightly from The Smitten Kitchen Cookbook