Gingerbread Dutch Baby Pancake

    • 6 Tablespoons butter
    • 8 eggs
    • 1 1/3 cups milk ( I used 1%, use what you have)
    • 1 tablespoon molasses
    • 3 tablespoons brown sugar
    • 2 teaspoons ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground nutmeg
    • 1 1/3 cups flour

Maple syrup and whipped cream for serving

-Preheat your oven to 450 degrees fahrenheit. Place the butter into a large (12-inch)

oven-proof skillet (or pie plate). Place the skillet into the oven while it preheats (so

that the butter will melt).

-While the oven is preheating, beat or whisk the eggs until doubled in volume.

-Add milk, molasses, brown sugar, cinnamon, ginger, and nutmeg to eggs and whisk

just until combined.

-Stir in the flour just until combined (about 1 minute).

-Carefully remove the hot pan from your oven. Swirl to make sure the bottom is

coated with the melted butter. Add the batter into the hot, buttered skillet.

-Bake for 18 to 21 minutes, until the edges are beginning to brown and the pancake

is puffy (it will deflate as it cools).

-Serve immediately, topped with syrup and whipped cream.