Keeping with my gingerbread theme to celebrate my blog’s birthday, I’ve got a delicious recipe from the fabulous Deb Perelman of Smitten Kitchen. The Dutch Baby is a skillet pancake that puffs as it bakes. This version has all of the fabulous, warm spices of gingerbread.
Gingerbread Spice Dutch Baby
2 large eggs
1 tablespoon packed brown sugar
1 teaspoon light molasses
1/3 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/8 teaspoon kosher salt
1/3 cup whole milk
2 tablespoons unsalted butter
Confectioners’ sugar, for dusting
Pure maple syrup, for drizzling
Preheat the oven to 400°F. Place the eggs in a blender and blend for 1 to 2 minutes, until smooth and pale in color. Add the brown sugar, molasses, flour, cinnamon, ginger, cloves, nutmeg, salt, and milk and blend until smooth.
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 immediately 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. Serve immediately.
Recipe from Smitten Kitchen
Here’s a chipper little birthday song to celebrate the big day.
“You were born out of love
May this be a year of joy”