Several weeks ago I saw a pin on Pinterest for Smitten Kitchen’s Gingerbread Dutch Baby from her recently released cookbook posted on My Daily Morsel. I was intrigued. Anything that uses molasses and gingerbread spices is right up my alley! I knew I liked the nutrition info of my whole wheat German pancake recipe already, so I altered it rather than following the dutch baby recipe.
To boost the protein of the German pancake we frequently serve it with yogurt. Sometimes we use Greek yogurt and a favorite homemade jam or fruit butter. Other times we use a locally made Australian style yoghurt, Noosa. Most often I’d say we use the strawberry rhubarb Noosa, but when I
thought about became obsessed with a gingerbread version I couldn’t get the honey Noosa out of my mind.
So a week ago or so we gave it a go and *loved* it. Though for some reason we had a fair bit of sticking going on in the stainless steel skillet I generally use. I don’t know if that skillet is up for a light scouring or if the sugar and molasses added to the batter is to blame. But when we declared the recipe a success. We set out to make it again on this past snowy Sunday morning so I could take pictures, but we opted for the new environmentally friendly non-stick skillet we got for Christmas thanks to my grandparents.
The non-stick worked really well. In fact, there was enough slip that I could have put it on a platter to cut and serve it. Though if you compare the final product of this version to my original whole wheat version you’ll see this one is lacking the varied topography. I can’t say for certain that is due to the non-stick. It could also perhaps be due to over blending since taking pictures slowed things down a bit. But I’m thinking it was the non-stick. We did miss the crevices. Though it still tasted great and was a wonderful brunch for a snowy Sunday morning.
Whole Wheat Gingerbread German Pancake
- 2 Tablespoons butter, unsalted
- 3 eggs
- 2 Tablespoons blackstrap molasses
- 1/2 cup 1% low fat milk
- 1/2 cup whole wheat pastry flour
- 1-1/2 Tablespoons dark brown sugar
- 1/2 teaspoon cinnamon, ground
- 1/2 teaspoon ginger, ground
- 1/4 teaspoon nutmeg, ground
- 1/4 teaspoon clove, ground
- 1/4 teaspoon salt
- toppings such as powdered sugar, maple syrup or yogurt
- Preheat oven to 400 degrees F. Once preheated, place 9-10” skillet with butter into the oven to melt the butter.
- In a blender, whip eggs until light colored. Add remaining ingredients except butter and blend until mixed well.
- Pour batter into preheated pan with with melted butter. Bake 15-20 minutes or until the pancake is puffed and slightly darkened.
- Remove from oven, cut and serve promptly.
- Top as desired and enjoy!
It goes together super quickly when using the blender and there are little other dishes dirtied unless, like me, you prepped the dry and wet ingredients before adding them to the blender. But even that only dirties on to two extra pieces.
If you don’t have a blender you can just use a whisk or a handheld electric mixer. The result might be a tad denser, but until recently I always did my German pancake by hand.