Gingerbread Dutch Baby

We are taking a little Christmas inspiration from food-blogging-goddess, Joy The Baker. I've made this recipe a couple times in the past and  each time I've changed it a bit here and there to better suit my family's tastes.

I love this recipe for it's simplicity....dump it in the blender then dump it in the skillet. So easy! And it's delicious!

First you take a bunch of delicious spices, dark brown sugar, some milk, eggs, and flour and just dump it into the blender. A couple seconds later, it's in the skillet and in the oven. I'm a neat freak so I use the baking time to wash and dry the blender and get it put away. Normal people would probably sip a cup of coffee and procrastinate on the dishes.

Gingerbread Dutch Baby

1. 3 large eggs
2. 1/3 cup packed dark brown sugar
3. 1 teaspoon vanilla extract
4. 2/3 cup whole milk
5. 1/2 teaspoon ground cinnamon
6. 1/4 teaspoon ground ginger
7. 1/4 teaspoon grated nutmeg
8. pinch of ground cloves 
9. pinch of ground allspice
10. 1/8 teaspoon salt
11. scant 2/3 cup all-purpose flour
12. 2 tablespoons unsalted butter
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14. Place a 10 inch cast iron or oven safe skillet into the oven. Preheat oven and skillet to 425.
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Place all ingredients, except butter, in the blender and blend until no lumps remain, about 30-45 seconds. Batter will be thin. 

Working quickly, remove hot skillet from oven and add butter. Swirl to melt. Pour in batter. Return to 425 degree oven and bake for 18-22 minutes, until puffed and browned. (the hard part is resisting the urge to open the oven door!)

Serve with powdered sugar or pure maple syrup.