Wednesday, January 9, 2013

gingerbread dutch baby

 i'm slightly ridiculous. 
(you probably know that from reading this blog.)

about a week ago i lost my drivers lisence. 
at first, i decided to wait it out... 
thinking it would show up in a random coat pocket, like most of my missing things do!

well, after a week i decided to go ahead and get a new one.
so i go into the DOL, take a new pic, and get a temporary paper lisence,
while the real one is being sent to me in the mail.

well, since then, i have lost my mail key.
this is not a joke. i could not make this up!

OMG. what is wrong with me???? LOL!

prior to this recipe, i actually had no idea what a dutch baby was! 
i'd never even heard of it!

it's sort of a mix between a crepe and a pancake.
and it was AMAZINGLY easy and delicious!
i'm not going to lie.... i ate this entire babycake.
even though it probably could have fed TWO! :)

recipe via the smitten kitchen cookbook


2 eggs
1 tablespoon dark brown sugar
1 teaspoon molasses
1/3 cups flour
1/4 teaspoons ground cinnamon
1/8 teaspoons ground ginger
1/8 teaspoons ground cloves
1/8 teaspoons ground nutmeg
1/8 teaspoons kosher salt
1/3 cups whole milk
2 tablespoons unsalted butter
for Serving: powdered sugar & maple syrup


1. preheat the oven to 400°F. 
place the eggs in a blender and blend until smooth and pale in color. 
add the brown sugar, molasses, flour, cinnamon, ginger, cloves, 
nutmeg, salt and milk and blend until smooth

2. melt the butter in a 9-inch ovenproof skillet over high heat, 
swirling it up the sides to evenly coat the pan. 
pour the batter into the skillet and transfer to the oven. 
bake for 15 to 20 minutes, until the pancake is puffed up. 
remove from the oven, dust with powdered sugar and drizzle with maple syrup.

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