Gingerbread Dutch Baby with Vanilla Whipped Cream
Gingerbread Dutch Baby with Vanilla Whipped Cream. You need gingerbread brunches when it’s the holidays and this one is absolutely perfect. Dutch baby pancakes are decadent, the gingerbread has the festive covered, and the vanilla whipped cream is just delicious. Buttery, fluffy, and festive. Well I think this is a Christmas morning brunch if I’ve ever seen one !!
If you are still searching for the perfect Christmas morning brunch dish, look no further because this is it. Not only is this Dutch Baby super festive, but it is SO easy to make. So, on Christmas morning all you need to do is make the batter and whip up some vanilla whipped cream. Pop it in the oven for 15 minutes to cook. I mean it doesn’t get much easier than this.
It’s Christmas, so don’t forget the mimosas! ;) I love to start the day with cappuccinos and coffee, then break out some champagne and fresh orange juice to get all the festivities started!
Ingredients:
For the Dutch Baby
3 tablespoons butter
4 eggs
2/3 cup milk
3 tablespoons brown sugar
2 tablespoons sugar
2 tablespoons molasses
1 teaspoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon ground cloves
2/3 cup all-purpose flour
For the Vanilla Whipped Cream
1 cup heavy cream
3 tablespoons powdered sugar
2 teaspoons vanilla extract
Directions:
Preheat the oven to 450 degrees.
Mix all the ingredients together except the butter using an electric mixer until everything is smooth.
In a cast iron skillet melt the butter. Pour the batter into the skillet and transfer to the oven to cook for 10 - 15 minutes.
While the dutch baby is cooking, make the whipped cream. Add the heavy cream, powdered sugar, and vanilla to a large mixing bowl and beat on high speed with an electric mixer until stiff peaks form. Serve dutch baby topped with whipped cream, powdered sugar, maple syrup, and sugared cranberries.
