I hope you had a delicious Thanksgiving. It’s probably my favorite holiday (it is centered around food, after all).
Cory and I spent our Thanksgiving in Florida with his family. I always enjoy our time there so much. Southern food isn’t always the most accommodating to a vegetarian, but his sweet family and their amazing Southern hospitality goes a long way in making me feel at home.
And now that the Christmas season is officially upon us, I thought I would share this recipe that is perfect for a December brunch. It’s another winner from the Smitten Kitchen cookbook: Gingerbread Spice Dutch Baby.
If you’ve never had a Dutch Baby, let me explain: they’re sit at that perfect intersection between pancake and crepe. They’re light and fluffy, but also quite moist. And a little bit magical. You’ll need a cast-iron skillet (or other oven-proof pan) to make them. But they are SO easy!
Gingerbread Spice Dutch Baby
adapted from the Smitten Kitchen Cookbook
- 2 large eggs
- 1 tablespoon brown sugar
- 1 teaspoon blackstrap molasses
- 1/3 cup flour (I did half of this whole wheat flour)
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- pinch of ground cloves
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 1/3 cup milk (I used almond milk and it worked just fine)
- 1 tablespoon butter
- powdered sugar and maple syrup for serving
Preheat your oven to 400.
Put eggs in a blender and run until they are smooth and pale in color.
Add the rest of the ingredients except the butter, powdered sugar and syrup, and process until smooth.
In a 9-inch cast-iron skillet, melt the butter over high heat, being sure to coat the entire pan with the butter.
Pour the batter into the skillet, then transfer to the oven and bak for 15 to 20 minutes, until it has rolled up the sides and has a nice consistently springy texture (dry to touch like a pancake, but moister inside, like a crepe).
Slide the Dutch Baby onto a plate, top with powdered sugar and syrup, and pig out!