It’s almost Friday! That’s exciting for most people right?
To me it’s just another day, I always wanted a Monday-Friday, 9-5 sort of job. Knowing you always had the weekends off, you don’t have to get up too early. Get home make dinner, it all seems so nice. Working in food service since well, forever has never allowed that. It’s part of the reason I left my job and started this masterpiece here (wink wink)! I’m not saying this makes normal hours by any means, but it’s better than getting up at 4 am to go to work and getting off at 2 pm. That just makes for a weird day and your body is ready for bed at like 7:30 — I don’t want to go to bed that early, ya feel me? (sorry Drake just came on and I am feeling a bit mellow/slangish now, that makes no sense…but I’m rollin’ with it.)
Anyways…Ory has a pretty basic set schedule, and we have a puppy – so my schedule is quite regular these days, which is pretty cool. With that said, Ory is rarely home for breakfast,
so I get to have breakfast for one most mornings, and that is super cool.
We all have those days when we wake up feeling a bit sluggish knowing we need some good greens and energy, so I will usually make a little green juice and a slice of toast with sauteed spinach, tomato and avocado. YUM.
Other mornings, like today maybe? I didn’t want the healthy goods. That was mainly because I didn’t want to go to the store – have you heard? It’s a winter-wonder-Jonas-land out there! So I decided upon something much more warm, sweet and cozy and most importantly easy! I made myself a nice gingerbread spice dutch baby pancake.
First thing you may say to yourself, “Wow! That looks like the moon!” or “What the…?” let me tell you, this was bomb-dot-com and it looks a bit different than a typical dutch baby because I used cashew milk instead of whole milk. But believe me, it was still a delicious perfect pancake. My Grandmother would approve.
There is nothing like the warm comforting scent of ginger, cinnamon and nutmeg filling your home on a cold winters day. The batter only takes a minute to whip up and it cooks for about 15 minutes in the oven. So you can start this bad boy, brew a pot of coffee, take it out of the oven and sit down with your new magazine and start your snowy morning off right! Oh wait, that was my morning.
I also tried making a video for this and it was an epic fail. It was funny. Maybe one day I will get the gist of filming. For now I will stick with the sweet Boomerang-ing.
Until tomorrow my friends,
- 2 large eggs
- 1 tablespoon dark brown sugar
- 1 teaspoon unsulfured molasses
- ½ cup all-purpose flour
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- pinch of ground cloves
- ⅛ teaspoon freshly ground grated nutmeg
- ⅛ teaspoon salt
- ⅓ cup milk
- 2 tablespoons unsalted butter
- confectioners sugar, maple syrup for serving.
- Preheat your oven to 400 degrees.
- Run the eggs in a blender until they are pale in color.
- Add remaining ingredients except butter and confectioners sugar and process until smooth.
- Melt the butter over high heat in a 9-inch ovenproof skillet; swirl it up the sides, making sure the pan is nicely coated.
- Pour the batter into the prepared skillet, and bake for 15 to 20 minutes.
- Slide the pancake onto a plate. Serve with powdered sugar and a drizzle of maple syrup.