I have been reading Deb Perelman’s Smitten Kitchen blog for years. I love reading her posts that seem to ramble on and on (in a good way because it is impossible, I repeat impossible, to ramble for too long about food.) I have always imagined her as the kind of person that always has a witty comeback in her back pocket, unlike me. I’m the one cursing to myself hours later when I finally come up with something hilarious and brilliant to say. So you can imagine how excited I was when I heard that she was releasing a cookbook of her own!
The Smitten Kitchen Cookbook came out last week and I have been flipping through the pages ever since. But one recipe really stuck out at me. I knew right then and there that I had to try it out, and I knew how good it would be based on my previous experience with so many of Deb’s recipes. After making (and gorging on) this Gingerbread Spice Dutch Baby, I must admit – I am smitten.
- 2 large eggs
- 1 tablespoon packed brown sugar
- 1 teaspoon light molasses
- ⅓ cup all-purpose flour
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon kosher salt
- ⅓ cup whole milk
- 2 tablespoons unsalted butter
- Powdered sugar, for dusting
- Pure maple syrup, for drizzling
- 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.