Gingerbread Dutch Baby with Blackberries
Photography by Mark Weinberg
Recipe by Alexa Bernstein
Start to finish: 30 minutes | Servings: 4 |
Ingredients
3 large eggs
2/3 cup flour
2/3 cup milk
3 tbsp. sugar
1 tsp. molasses
1 1/4 tsp. pumpkin pie spice
Pinch of salt
3 tbsp. butter
1 container (6 oz.) fresh blackberries, halved lengthwise
1 tbsp. fresh lemon juice
1 tbsp. confectioners’ sugar, plus more for dusting
Preparation
1. Place a 12-inch cast-iron skillet in the oven; preheat to 400°. In a blender, puree the eggs, flour, milk, sugar, molasses, pumpkin pie spice, and salt. Add the butter to the hot skillet and let it melt. Swirl the pan to coat the bottom and sides. Pour the batter into the pan. Bake until puffed and golden, 15 to 20 minutes.
2. Meanwhile, in a medium bowl, toss the blackberries, lemon juice, and 1 tbsp. confectioners’ sugar; season with salt and pepper. Let the blackberries rest while the pancake is baking.
3. Dust the pancake with confectioners’ sugar. Spoon the blackberries and juices onto the center of the pancake. Serve immediately.
