Dutch Baby With Cranberry Compote (Print Version)
Golden, fluffy oven-baked pancake topped with tangy cranberry compote for a memorable brunch experience.
# What You'll Need:
→ For the Dutch Baby
01 - 3 large eggs
02 - 2/3 cup all-purpose flour
03 - 2/3 cup whole milk
04 - 2 tablespoons granulated sugar
05 - 1 teaspoon vanilla extract
06 - 1/4 teaspoon salt
07 - 3 tablespoons unsalted butter
→ For the Cranberry Compote
08 - 2 cups fresh or frozen cranberries
09 - 1/2 cup granulated sugar
10 - 1/2 cup orange juice
11 - 1 teaspoon orange zest
12 - 1/2 teaspoon ground cinnamon
→ For Serving
13 - Powdered sugar for dusting
14 - Lemon wedges
# Directions:
01 - Preheat oven to 425°F. Place a 10-inch ovenproof skillet or cast iron pan in the oven to heat thoroughly.
02 - Combine eggs, flour, milk, sugar, vanilla extract, and salt in a blender. Blend until completely smooth. Let the batter rest while preparing the compote.
03 - Combine cranberries, sugar, orange juice, orange zest, and cinnamon in a saucepan. Bring to a simmer over medium heat. Cook, stirring occasionally, until cranberries burst and sauce thickens, about 10-12 minutes. Remove from heat.
04 - Carefully remove the hot skillet from the oven. Add butter and swirl to coat the bottom and sides completely.
05 - Pour batter into the hot skillet and immediately return to oven. Bake for 18-22 minutes until puffed and golden brown.
06 - Remove from oven. The pancake will deflate slightly as it cools. Slice into wedges and serve warm topped with cranberry compote and powdered sugar. Add lemon juice if desired.
# Expert Tips:
01 -
- Its practically effortless but looks like you labored over it
- The combination of warm custard like pancake and tart cranberry sauce is unforgettable
02 -
- A hot pan is non negotiable for that dramatic rise
- The pancake will deflate as it cools, which is completely normal
03 -
- Letting the batter rest for 10 minutes helps eliminate lumps
- Serve immediately for the most dramatic presentation