There is nothing better than pancakes or crepes for breakfast on the weekend, but dropping endless cups of batter on to a skillet making 20 pancakes for 2 people is usually wastefull and so time consuming! This “dutch baby” is a hybrid of a crepe and a pancake that makes itself in the oven while you can enjoy your coffee. You can easily double the recipe to serve four and simply use 4- 8″ cake pans rather than the skillet. We can’t wait to try more combinations of spices and subsitute flours to make endless variations of this special breakfast treat. This one is a perfect match for a Thanksgiving weekend breakfast, spices from cookies that are soon to come for the Christmas season! Enjoy
Adapted from the Smitten Kitchen Cookbook
Ingredients
2 large eggs
1 TBS dark brown sugar
1 TSP unsulfured molasses
1/3 cup all purpose flour
1/2 TSP ground cinnamon
1/8 TSP ground ginger
1/8 TSP fresh grated nutmeg
1/8 TSP salt
1/3 cup 2% milk
2 TBS unsalted butter
confectioners sugar and maple syrup to serve
Preheat oven to 400 degress, Whirl the eggs in a blender until pale in color, add remaining ingredients ( except butter and confectioners sugar/ syrup) and process until smooth. Melt the butter in a 10″ oven proof skillet, swirl up the sides of the pan so it is all coated. Pour batter in to prepared skillet and bake for 15-20 minutes, till golden and cooked through. Slide pancake on to a plate and serve with powdered sugar and maple syrup. Serves 2
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