Gingerbread Spice Dutch Baby
- 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
Instructions:
Traditionally, Dutch babies are a humble affair, dressed with lemon juice and dusted with powdered sugar. But this is one for a chilly morning, the kind that will fill your kitchen with a whiff of winter spice.
- 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.