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Gingerbread Dutch Baby with Lemon Whipped Cream #ad
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Gingerbread Dutch Baby with Lemon Whipped Cream

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 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6

Ingredients

  • 1/2 cup all-purpose flour
  • 3/4 cup milk
  • 1 tbsp light brown sugar
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 3 large eggs
  • 3 tbsp unsalted butter
  • 1/3 cup powdered sugar plus extra for dusting
  • 1 1/2 cup heavy whipping cream
  • 1 tbsp fresh lemon juice
  • 1/2 tsp vanilla extract
  • pomegranate seeds to garnish optional

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.