GINGERBREAD OVEN PANCAKE

Adapted from the basic oven pancake on this site, with flavor inspiration from Smitten Kitchen

*Note the result was both too much for three of us to eat, and kind of dense, so try something new next time?

Ingredients:

Small       Large     cast iron pan

1 1/2T      3T          butter

Batter:

3              6            eggs

3/8 c        3/4 c      flour

3/8 c        3/4 c      milk

1/4 t         3/8 t       salt

1/4 c        1/2 c      molassas (not black strap)

1/4 t         1/2 t       cinnamon

1/2 t         1 t          ground ginger (substitute with 1 T, or 2 T grated fresh ginger)

1/8 t         1/4 t       ground cloves

1/8 t         1/4 t       ground nutmeg

Methodology:

Heat the oven to 425°F.  Place the skillet(s) in the oven to preheat.

Mix the batter.

Remove the skillet(s) from the oven and add the butter.  Once it has melted, swirl to coat the sides of the pan.

Pour the batter into the skillet(s), return to the oven, and bake for 12-15 minutes, or until puffed, golden and set.  Pancake will deflate and slump as it cools.