Description
Smitten Kitchen’s gingerbread Dutch baby pancake spiced with cinnamon, ginger, cloves and nutmeg.
Ingredients
- 2 whole Eggs
- 1 Tablespoon Packed Dark Brown Sugar
- 1 teaspoon Molasses
- ⅓ cups All-purpose Flour
- ¼ teaspoons Ground Cinnamon
- ⅛ teaspoons Ground Ginger
- ⅛ teaspoons Ground Cloves
- ⅛ teaspoons Ground Nutmeg
- ⅛ teaspoons Kosher Salt
- ⅓ cups Whole Milk
- 2 Tablespoons Unsalted Butter
- For Serving: Powdered Sugar And Maple Syrup
Preparation
1. Preheat the oven to 400°F. Place the eggs in a blender and blend until smooth and pale in color. Add the brown sugar, molasses, flour, cinnamon, ginger, cloves, nutmeg, salt and milk and blend until smooth.
2. Melt the butter in a 9-inch ovenproof skillet over high heat, swirling it up the sides to evenly coat the pan. Pour the batter into the skillet and transfer to the oven. Bake for 15 to 20 minutes, until the pancake is puffed up. Remove from the oven, dust with powdered sugar and drizzle with maple syrup.
This recipe comes from The Smitten Kitchen Cookbook.
