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.