Gingerbread Dutch Baby with Lemon Whipped Cream is an impressive breakfast treat that takes just minutes to prepare.
Course Breakfast
Cuisine American
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 6
Ingredients
1/2cupall-purpose flour
3/4cupmilk
1tbsplight brown sugar
2tspground ginger
1tspground cinnamon
1/2tsp ground nutmeg
3largeeggs
3tbspunsalted butter
1/3cuppowdered sugarplus extra for dusting
1 1/2cupheavy whipping cream
1tbspfresh lemon juice
1/2tspvanilla extract
pomegranate seeds to garnishoptional
Instructions
Preheat oven to 400 degrees F.
In an Oster® Classic Series Whirlwind™ Blender combine the flour, milk, brown sugar, spices and eggs. Blend until smooth.
Melt the butter in a (9 or 10 inch) cast iron skillet. Turn off heat and pour the batter into the skillet on top of the melted butter.
Bake the Dutch baby for 20 - 25 minutes until golden brown and puffed up.
Clean the blender. Now add the whipping cream, 1/3 cup of powdered sugar, lemon juice and vanilla. Blend just until peaks form in the cream, about 30 seconds.
Sprinkle the Dutch baby with powdered sugar. Top with a dollop of lemon whipped cream and pomegranate seeds. Slice and serve warm with more whipped cream at the table.