My obsession with cornbread runs deep. I’ll try just about any variation, but as long as there’s cornmeal in something, it’s pretty much guaranteed I’m gonna love it. This pumpkin cornbread was super easy and totally festive for this time of year. Continue reading
Happy Saturday! Just a quick and easy little holiday breakfast recipe for you. My obsession with Smitten Kitchen continues…and I made this gingerbread dutch baby this morning. I didn’t stray too far from the original recipe, but I used a 10 inch cast iron skillet instead of a 9, cut back on the butter and used nonfat milk instead of whole. Enjoy!
Gingerbread Dutch Baby
Makes 1 (10 inch) Dutch Baby, serving 2
adapted from the Smitten Kitchen Cookbook
- 2 large eggs
- 1 tbsp brown sugar
- 1 tsp unsulfured molasses
- 1/3 cup flour
- 1/4 tsp ground cinnamon
- 1/8 tsp (a dash or two) ground ginger
- pinch of ground cloves
- 1/8 tsp (dash or two) nutmeg
- dash salt
- 1/3 cup milk (I used nonfat, though the recipes suggests to use whole)
- 1 tbsp butter
- Powdered sugar and maple syrup, for serving
Preheat oven to 400F. Crack the eggs into a blender and run until they are pale in color. Add remaining ingredients except for the butter and powdered sugar, and process until smooth. Add the butter to the cast iron skillet (I used a 10 inch, though the recipe suggested a 9 inch) and put in the oven for a minute until the butter is melted. Swirl the butter around and up the sides, making sure the pan is nicely coated.
Pour the batter into the prepared skillet, and bake for 15-20 minutes, until the pancake has puffed up and browned a bit. Mine went in for the full 20 minutes and didn’t really poof until the last five minutes of baking.
Remove pancake from oven and sprinkle with powdered sugar. Serve slices directly from the cast iron skillet with warm maple syrup.