Gingerbread Spice Dutch Baby

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


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