Gingerbread Dutch Baby


I am notorious for eating dessert for breakfast. Like on a  semi-regular basis. I regret it later when I realize I didn’t have any protein and the sugar high has long disappeared. When I came upon this egg (protein) and gingerbread (dessert!) dutch baby I knew I had to make it. I also knew that because it was so easy, it was half egg and has very little sugar we’d be good friends frequently seeing each other in the mornings.



Gingerbread Dutch Baby

I like to taste my spices in ‘spiced’ food. That isn’t to say I enjoy eating potpourri, but if it says gingerbread it best taste like Christams! I thought the addition of eggnog, molasses and doubling the spices helped this already delicious pancake transport you into a blustery, snowy, lazy winter morning.

Adapted from Smitten Kitchen

Serves 1-2

1/3 cup all-purpose flour
1 tablespoon molasses
1/8 teaspoon table or fine sea salt
1/3 cup milk (or eggnog as I had that kicking around)
2 large eggs
3 tablespoons unsalted butter
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
pinch allspice
1/4 teaspoon lemon zest

icing sugar/lemon juice/maple syrup for garnish

Preheat oven to 400 degrees. Heat 9” cast iron skillet with 2 tablespoons of butter. Whisk flour, spices and salt together. Whisk eggs, milk/eggnog and molasses together. Whisk dry ingredients into eggs until smooth. Pour into preheated pan and bake for 15-20 minutes. Use this time to make coffee and throw your dishes in the sink; whether you wash them or not is up to you. Garnish with icing sugar and lemon juice and/or maple syrup.


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