Everyday Magic: Gingerbread Spice Dutch Baby

 

I don't quite believe it's already time to talk about gingerbread, but time (the trickster) it marches on, doesn't it?  Snow has already fallen, and while I do wish it didn't come so soon, it does add a sparkling beauty to the world around me.  When I step out into the world around 6 am most mornings (baker's hours, eeep!) there is a hush over the city while it still sleeps and I'm surrounded by an amber glow from the snow that has freshly fallen.  It kind of takes my breath away, this beauty.  I stand for a moment in the stillness, breathing in, out.  No doubt looking up trying to find the stars; stealing a moment in the stillness before I must carry on with my day.  Cycles of seasons never cease to amaze me.  Just a couple of months ago, there was a whirlwind of harvest activity.  In two more, we'll be fresh into another year.  There are bound to be all sorts of big and small and in-between moments ahead.  Little bits of everyday magic, too.  Girl talk over good coffee.  My mom's hands rolling dough.  The laughter of a kid down the street.  The quite roar of my kitten's purr while I rub his belly.  Fresh flannel sheets, still warm from the dryer.  Sleep that comes quickly, easily.  An episode of Sex in the City you've never seen before (and you thought you saw them all).  The voice of an old friend.  Whipped cream, still on the beaters.  Flakes of snow on an eyelash.  The magic that is eggs, milk, flour and butter in a frying pan.  And maple syrup.  Always maple syrup.

I tasted my first Dutch baby at a breakfast potluck years ago (the world needs more breakfast potlucks, don't you think?) and fell in love.  More of a thick crêpe than a pancake, it falls somewhere between the two, but easier to make and more interesting to eat.  The batter (I guarantee you have all ingredients in your kitchen) is prepared in a blender (woo hoo!) and poured into a well-buttered frying pan.  The eggs create a lofty, lovely puffed middle that crashes down into crisped, buttery edges and pockets of magic (there's that word again).  Spiced with murmurs of cinnamon, nutmeg, cloves and ginger, this is the kind of breakfast called for when the snow flies and you want to stay in your pajamas all day, with just tea and a good book keeping you company.  You might even wish to go back to the bed with the flannel sheets.  It's November.  You're allowed. 

  

Gingerbread Spice Dutch Baby

2 large eggs
1 tbsp dark brown sugar
1 tsp molasses
1/2 cup all purpose flour
1/2 tsp ground cinnamon
1/4 tsp ground ginger
pinch of cloves
1/4 tsp ground star anise (optional)
1/4 tsp fresh ground nutmeg
1/8 tsp sea salt
1/3 cup whole milk
2 tbsp butter

Powdered sugar, maple syrup, or whipped cream for garnish

Preheat oven to 400*F.  Blend eggs in blender until pale.  Add remaining ingredients except butter and process until smooth.  Melt butter over high heat in a 9 inch ovenproof skillet.  Be sure to swirl up the sides, or take a pastry brush and swirl butter up the sides.  You want a nicely coated pan.  Pour the batter into prepared skillet and bake for 15-20  minutes until golden and puffy.  Slide onto a plate.  Serve with powdered sugar, maple syrup and/or whipping cream.  Serves 1 or 2.  Recipe from The Smitten Kitchen Cookbook by Deb Perleman.