Dutch Baby With Cranberry Compote (Print View)

Golden oven-baked pancake with tangy cranberry topping, perfect for brunch or dessert

# Ingredient List:

→ Dutch Baby Pancake

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

→ 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

→ Serving

13 - Powdered sugar for dusting
14 - Lemon wedges

# How to Make:

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. Allow batter to rest while preparing the compote.
03 - Combine cranberries, sugar, orange juice, orange zest, and cinnamon in a medium saucepan. Bring to a simmer over medium heat. Cook, stirring occasionally, until cranberries burst and sauce thickens, approximately 10-12 minutes. Remove from heat and set aside.
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 buttered 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.
07 - Slice into wedges and serve warm, topped with cranberry compote and a dusting of powdered sugar. Add lemon juice if desired.

# Expert Advice:

01 -
  • The oven does all the dramatic work while you basically stand there looking competent
  • Tangy cranberry compote cuts through the richness in exactly the right way
  • It's equally perfect for lazy weekend brunches or unexpected dessert cravings
02 -
  • That dramatic puff starts deflating the second it leaves the oven, so have everyone at the table ready to ooh and aah before you even pull it out
  • A cold skillet will give you a flat, disappointing pancake every single time
  • The batter needs those 10 minutes of rest time or the texture won't be as silky and smooth
03 -
  • Put your eggs and milk on the counter about 30 minutes before you start cooking for the best rise
  • Use a light colored skillet so you can actually see when the edges are getting perfectly golden brown

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