Easy. Delicious. And, really, how cool looking is it – all puffy in that cast iron skillet?

I had never even heard of a “Dutch Baby” until I bought my copy of the Smitten Kitchen cookbook last fall.  But when I saw her gorgeous photo and read the description and ingredients for Gingerbread Spice Dutch Baby, I knew I had to try it.  Kind of sounded like a cross between a popover, and the Swedish pancakes my mom used to make when we were kids, but with gingerbread spices thrown in.  My kind of breakfast!

So one chilly Sunday morning I made one.  So easy.  I mean, really, SO easy (like, seriously, you mix the ingredients in a blender and then bake it for 15 minutes in the oven). And delicious.  It’s amazingly light and hearty at the same time.  And it makes your kitchen smell really good.  A perfect weekend morning breakfast treat…I’ve made them dozens of times since.

Gingerbread Spice Dutch Baby

INGREDIENTS

2 large eggs

1 tablespoon packed brown sugar

1 teaspoon light molasses

1/3 cup all-purpose flour

1/4 teaspoon ground cinnamon

1/8 teaspoon ground ginger

1/8 teaspoon ground cloves

1/8 teaspoon ground nutmeg

1/8 teaspoon kosher salt

1/3 cup whole milk

2 tablespoons unsalted butter

Powdered sugar, for dusting

Pure maple syrup, for drizzling

DIRECTIONS

Preheat the oven to 400°F. Place the eggs in a blender and blend for 1 to 2 minutes, until smooth and pale in color. Add the brown sugar, molasses, flour, cinnamon, ginger, cloves, nutmeg, salt, and milk and blend until smooth.

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 immediately 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. Serve immediately.