Dutch Baby With Cranberry Compote (Print)

Golden puffed pancake topped with tangy cranberry sauce, perfect for brunch gatherings.

# What You Need:

→ 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

→ For 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 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 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 a dusting of powdered sugar. Add a squeeze of lemon if desired.

# Expert Advice:

01 -
  • The dramatic oven puff makes you look like a kitchen wizard with almost zero effort
  • The tart cranberry sauce cuts through the richness perfectly, so it never feels too heavy
02 -
  • The Dutch baby will collapse as it cools, so embrace the drama and serve it straight from the oven
  • Blending the batter instead of whisking eliminates lumps and creates that silky, custard-like interior
03 -
  • Let the batter rest for at least 10 minutes, which gives the flour time to hydrate and prevents a rubbery texture
  • Cut the butter into pieces before adding it to the hot pan so it melts evenly and coats the sides completely

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