Tuesday, September 10, 2013

gingerbread puffed pancake


puffed pancakes and dutch babies are pretty much the same thing.  i'm calling this recipe a puffed pancake recipe since i baked the batter in a pie plate instead of in an oven-safe skillet.  (other than that, it's basically a dutch baby.)

i love puffed pancakes.  they are a fun alternative to traditional pancakes, and they are super simple to make.  we often make plain puffed pancakes for breakfast on the weekends, but this past weekend we decided to add a few spices to the batter . . . thus, a gingerbread puffed pancake.


we enjoyed our gingerbread puffed pancake dusted with some powdered sugar and with a little bit of maple syrup on the side for dipping.

you could serve it anyway that you like.  i bet it would be great with a few sautéed apples on top of it too!

this simple recipe has a whole bunch of flavor.  the spices blend together perfectly, and each bite tastes just like fall.  yum!  it's a great breakfast for a crisp fall morning.


gingerbread puffed pancake
prep time: 10 minutes
baking time: 20 minutes
yields: 2 servings
adapted from the smitten kitchen cookbook

ingredients:
1 tablespoon salted butter
2 large eggs
1 tablespoon light brown sugar
1 teaspoon molasses
1/4 cup all-purpose four
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
1/8 teaspoon freshly grated nutmeg
1/3 cup whole milk

directions:
preheat your oven to 400 degrees F.  as the oven is preheating, place the butter into a glass pie plate and put the pie plate in the oven in order to allow the butter to melt.  meanwhile, in a large bowl beat the eggs with an electric hand mixer until they are pale in color (about 2 minutes).  add the sugar, molasses, flour, spices, and milk.  mix well to combine.  once the butter is melted swirl it up the sides of the pie plate, making sure that the pie plate is evenly coated with the melted butter.  pour the batter into the buttered pie plate and bake for 20 minutes.  once baked, remove the pancake from the pie plate.   serve the pancake hot, dusted with powdered sugar and with maple syrup.

enjoy!
love, laurie

1 comment:

Ma Pa C said...

What a wonderful smell. The smell of gingerbread baking in the oven. It really makes you feel that fall is right around the corner. Except today it is so muggy.