Gingerbread Dutch Baby With Poached Maple Pears And Creme Fraiche Food
GINGERBREAD DUTCH BABY PANCAKE RECIPE BY TASTY
Here's what you need: flour, milk, brown sugar, ground ginger, ground cinnamon, ground nutmeg, golden syrup, eggs, butter, icing sugar, maple syrup
Provided by Ellie Holland
Categories Breakfast
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 200°C (400°F).
- In a large bowl, whisk all the pancake ingredients together with a hand whisk until thoroughly combined. Set aside.
- Gently melt the butter in a cast-iron skillet over medium-low heat.
- Pour the pancake mixture into the middle of the pan.
- Bake in the oven for 25 minutes, until golden brown and risen.
- Coat with icing sugar and maple syrup.
- Enjoy!
Nutrition Facts : Calories 248 calories, Carbohydrate 20 grams, Fat 14 grams, Fiber 0 grams, Protein 9 grams, Sugar 5 grams
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- In a small bowl, stir together sugar and cinnamon for the topping and set aside. If you’d like to top your Dutch Baby with cranberry sauce, jam, or maple syrup – have that set aside too.
- Place a 10-inch cast iron (or oven safe) skillet on the stovetop over medium heat. Melt the butter in the skillet. Set aside 2 tablespoons of the butter for the batter and leave the remaining butter to swirl around the hot pan.
- Add the eggs to the a blender and top with brown sugar, 2 tablespoons of butter, vanilla, molasses, milk, spices and salt. Place the lid on the blender and blend until smooth and lightly frothy.
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