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Gingerbread Dutch Baby
Prep Time:
10
minutes
minutes
Total Time:
30
minutes
minutes
Servings:
2
Servings
Author:
Nick Evans
A spiced dutch baby that’s a cross between a pancake and a crepe. A quick and delicious breakfast or bunch idea from macheesmo.com
Equipment
cast iron skillet
blender
Ingredients
2
large eggs
1
tablespoon
brown sugar
1
teaspoon
molasses
⅓
cup
all-purpose flour
¼
teaspoon
ground cinnamon
Pinch
of ground ginger
Pinch
of ground cloves
Pinch
of fresh grated nutmeg
Pinch
of salt
⅓
cup
milk
2
tablespoons
unsalted butter
Maple syrup
,
serving
Powdered sugar
,
serving
Instructions
Preheat oven to 400 degrees F.
Add eggs to a blender and pulse until they are light in color. Add all other ingredients except butter and toppings and pulse until combined.
Heat a 9-12 inch heavy pan (cast iron works well) on the stove over medium-high heat. Add butter and melt.
WHen butter is bubbling and melted, pour in batter.
Transfer pan to oven and bake for 15 minutes until edges are browned and pancake is puffed.
Slide pancake out of pan and cut in half. Serve with powdered sugar and syrup.
Notes
Recipe from
The Smitten Kitchen Cookbook
.
Nutrition
Serving:
1
Dutch Baby
|
Calories:
297
kcal
|
Carbohydrates:
27
g
|
Protein:
9
g
|
Fat:
17
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
0.5
g
|
Cholesterol:
199
mg
|
Sodium:
83
mg
|
Potassium:
208
mg
|
Fiber:
1
g
|
Sugar:
11
g
|
Vitamin A:
654
IU
|
Vitamin C:
0.01
mg
|
Calcium:
96
mg
|
Iron:
2
mg