Gingerbread Dutch Baby with Cider Apples
This baked puffy gingerbread pancake is perfectly spiced and tastes incredible with soft caramelized cider apples on top!
Servings: 2 servings
Ingredients
Cider Apples
- 2 cups apple cider
- 2 cinnamon sticks
- 1 tablespoon maple syrup
- 1 tablespoon butter
- 2 Granny Smith apples, peeled and cut into thin slices
Gingerbread Dutch Baby
- 2 eggs
- 1 tablespoon molasses
- 1/3 cup white whole wheat flour, or all purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground or freshly grated nutmeg
- Pinch of cloves
- Pinch of kosher salt
- 1/3 cup lowfat milk
- 1 tablespoon butter
Instructions
Cider Apples
- In a saucepan, bring the cider, cinnamon sticks and maple syrup to a boil.
- Boil the cider until it has reduced by half and thickend to a syrup consistency, about 10-15 minutes.
- Once reduced, remove the cinnamon sticks and stir in the butter until melted.
- Reduce the heat to medium, add in the sliced apples and simmer until the apples have softened, stir occasionally.
- Remove from the heat and cover with a lid to keep warm until the Dutch Baby is ready.
Gingerbread Dutch Baby
- Preheat oven to 400° F.
- Add the eggs to a blender and blend until they are light in color. Add in the remaining ingredients, minus the butter, and blend until smooth.
- In a 9 inch ovenproof skillet melt the butter over high heat, swirl it around making sure the sides of the pan are coated as well. Pour the batter into the prepared skillet and bake for 15-20 minutes or until puffed and lightly browned.
- Top with the cider apples. Drizzle with maple syrup and sprinkle with powdered sugar if desired.
Nutrition
Calories: 255kcal | Carbohydrates: 39g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 109mg | Sodium: 132mg | Fiber: 3g | Sugar: 25g