Giant Holiday Gingerbread Dutch Baby

• Vegetarian

• Produce

  • 1/2 tsp Mccormick ginger, Ground

• Refrigerated

  • 8 Eggs

• Condiments

  • 1 tbsp Molasses

• Baking & Spices

  • 3 tbsp Brown sugar
  • 1 1/3 cup Flour
  • 2 tsp Mccormick cinnamon, Ground
  • 1/2 tsp Mccormick nutmeg, Ground

• Dairy

  • 1 stick Butter
  • 1 1/3 cups Whole milk or half and half

Found on tatertotsandjello.com

Description

Ingredients

• 1 stick of Butter (8 tablespoons)
• 8 Eggs
• 1⅓ cups of whole Milk or Half-and-Half
• 1 T. Molasses
• 3 T. Brown Sugar
• 2 t. McCormick Ground Cinnamon
• ½ t. McCormick Ground Ginger
• ½ t. McCormick Ground Nutmeg
• 1⅓ cup Flour

Directions

• Preheat oven to 450-degrees
• Put butter in the bottom of your baking dish and put it in the oven while you make the batter.
• Crack eggs in blender and beat until they double in size, about 2 minutes.
• Add milk (or half-and-half), molasses, cinnamon, ginger, nutmeg, brown sugar and blend for 30 seconds.
• Add flour and mix for another minute.
• Take pan from oven and pour the remaining butter into the batter. mix it in the blender for 30 seconds and then and pour the batter into the hot pan.
• Put the pan back in oven and bake for 20-22 minutes, depending on where you live. Check it after 20 minutes and if its puffed up and cooked through take it out once it starts browning on the edges.
• Serve with any of the following -- whipped cream, caramel sauce, syrup, berries and/or powdered sugar.