Jen Hatmaker’s Gingerbread Spice Dutch Baby Recipe

“It combines the elegance of a crepe with the star power of a popover, but all it really did was make pancakes. Take a round of applause! They don’t need to know how easy it was.” says Jen Hatmaker.Host of for love podcast.

The lifestyle blogger features this fluffy breakfast recipe in her new cookbook. feed these people“Contains all the warm flavors of the season, including cinnamon, ginger, and nutmeg.”

“This is the perfect recipe for the home cook because it has all the ingredients you need right now, along with a basic staple, but very fancy,” says Hatmaker.

Hatmaker says the instructions for this recipe are as easy as the ingredients.

“Just pop it in the oven while the batter is together in the blender,” she says.

Jen Hatmaker’s Gingerbread Spice Dutch Baby

3/4 cup (3¼ ounces) all-purpose flour

1½ tsp grated ginger

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

¼ tsp.table salt

3 large eggs

¾ cup whole milk

3 tablespoons unsalted butter

icing sugar

warm maple syrup

1. Preheat oven to 400°. Place a large cast iron skillet in the oven.

2. Combine flour, ginger, cinnamon, nutmeg and salt in a medium bowl and mix. Whisk the eggs and milk until completely smooth, about 1 minute. Let the batter stand at room temperature for about 15 minutes until the flour has absorbed the liquid and the mixture thickens slightly.

3. Carefully remove the skillet from the oven and let the butter drip off. Turn it to coat the sides of the skillet. Pour butter immediately.

Four. Return the skillet to the preheated oven and bake until puffy and golden brown, 15-20 minutes.

Five. Remove skillet from oven. Serve immediately with a dusting of powdered sugar and a drizzle of warm maple syrup.

Serve: 6

Activity time: 10 minutes

total time: 40 minutes

Quick tip! “We definitely have all the ingredients we need right now,” says Hatmaker. “If not, replace the warm spice with vanilla and add whatever fruit you have to the dough.

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