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92% would make again

Gingerbread Dutch Baby Pancake

by Ellie Hollandfeatured in Gingerbread Treats 5 Ways

25 minutes

25 minutes

Ingredients

for 4 servings

  • ½ cup flour (70 g)
  • ¾ cup milk (180 mL)
  • 1 tablespoon brown sugar
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ tablespoon golden syrup
  • 3 eggs
  • 3 tablespoons butter
  • icing sugar, to coat
  • maple syrup, to coat

Nutrition Info

Shop ingredients with
    Calories 267
    Fat 16g
    Carbs 20g
    Fiber 0g
    Sugar 5g
    Protein 9g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 200°C (400°F).
  2. In a large bowl, whisk all the pancake ingredients together with a hand whisk until thoroughly combined. Set aside.
  3. Gently melt the butter in a cast-iron skillet over medium-low heat.
  4. Pour the pancake mixture into the middle of the pan.
  5. Bake in the oven for 25 minutes, until golden brown and risen.
  6. Coat with icing sugar and maple syrup.
  7. Enjoy!