Gingerbread Dutch Baby~Fast Breakfast Idea

Breakfast is not usually my jam. Typically I make a batch of some pastry for the mornings, which we eat with either citrus salad or a piece of whole fruit. On the weekends, M likes to do a big mess of eggs, bacon or he makes a dutch baby. But in my efforts to cook thru the Smitten Kitchen cookbook, I made this over the weekend! It’s super good and it feels like a nice hearty wintery breakfast.


You’ll Need:
2 large eggs
1 tbsp dark brown sugar
1 tsp molasses
1/3 cup all purpose flour
1/4 tsp ground cinnamon
1/8 tsp ground ginger (I had to use fresh because I was/am out of ground)
1/8 tsp table salt
1/3 cup milk
2 tbsp unsalted butter
confectioner’s sugar or maple syrup for topping (maple syrup is the way to go!)

Preheat over to 400. Whisk eggs together until they are pale in color. Add remaining ingredients, except butter and topping choice, and whisk together until smooth.

Melt butter in a dutch oven, or any other ovenproof skillet, and swirl to coat, tilting the pan to get the sides. Pour the batter until the skillet, while on still on the heat, and the bottom sit for 30 seconds. Transfer to the oven and bake for 15 to 20 minutes, until puffed up and golden on top. Slide onto a plate and serve immediately.

2 thoughts on “Gingerbread Dutch Baby~Fast Breakfast Idea

  1. Sarah! I’m also trying to cook through the smitten kitchen cookbook, partially inspired by you! I’m going to be blogging about it too, so between us we should have quite the SK review!

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