GINGERBREAD SPICE DUTCH BABY

DiAnne · ‎09-22-2010

Dutch babies are one of my favorite quick breakfasts to make on the week-ends with lemon and powdered sugar. I saw this recipe in the Smitten Kitchen cookbook and decided to give it a try this morning. With some bacon and fresh fruit this would be a great fall breakfast.

2 large eggs
1 T dark brown sugar
1 t molasses
1/3 cup AP flour
1/4 t cinnamon
1/8 t ginger
Pinch of cloves
1/8 t freshly grated nutmeg

Pinch salt
1/3 cup whole milk
2 T unsalted butter

Confectioner sugar, maple syrup or heavy cream to serve.

Preheat oven to 400.

Run eggs in a blender until they are pale in color. Add remaining ingredients except butter and process until smooth. Melt butter over high heat in a 9 inch oven-proof skillet; swirl it up the sides making sure the pan is nicely coated. Pour batter into the prepared skillet and bake in oven for 15 to 20 minutes. Slide pancake onto a plate and serve.

I served it with maple syrup. I you make Dutch babies this recipe does not puff up like regular recipe does.