Gingerbread Dutch Baby
Sort of a large pancake—great to share at breakfast, lunch or any time of the day!
Ingredients
- 2 large eggs
- 1 Tbsp dark brown sugar
- 1 tsp unsulfured molasses
- 1/3 cup flour
- 1/4 tsp ground cinnamon
- 1/8 tsp ground ginger
- pinch of cloves
- 1/8 tsp ground nutmeg
- 1/8 tsp salt
- 1/3 cup whole milk
- 2 Tbsp unsalted butter
- icing sugar, maple syrup or whipping cream for serving
- fresh fruit
Equipment
- measuring cups and spoons
- blender
- 9" ovenproof skillet
Directions
- Preheat your oven to 400° F.
- Run the eggs in a blender until pale in colour. Add remaining ingredients except butter and icing sugar, and process until smooth.
- Melt the butter over high heat in a 9” ovenproof skillet, swirl it up the sides making sure the pan is nicely coated. Pour the batter into the prepared skillet and bake for 15-20 minutes.
- Slide pancake onto a plate. Serve with icing sugar, maple syrup, whipped cream and fresh fruit!
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