Breakfast: Gingerbread Spice Dutch Baby Pancakes

By SharonE

Smitten Kitchen

Ingredients

• 2 large eggs
• 1 tablespoon dark brown sugar
• 1 teaspoon unsulfured molasses
• ⅓ cup (40 grams) all-purpose flour
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon ground ginger
• Pinch of ground cloves
• ⅛ teaspoon ground or freshly grated nutmeg
• ⅛ teaspoon table salt
• ⅓ cup (80 ml) whole milk
• 2 tablespoons (30 grams) unsalted butter
• Confectioners’ sugar, maple syrup, or heavy cream, to serve

Details

Servings 2

Preparation

Step 1

Preheat your oven to 400 degrees. Run the eggs in a blender until they are pale in color. Add remaining ingredients except butter and confectioners’ sugar, and process until smooth. Melt the butter over high heat in a 9-inch 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 to 20 minutes. Slide pancake onto a plate. Serve with powdered sugar, maple syrup, and/or a drizzle of heavy cream.