Dutch Baby With Cranberry Compote (Printable)

Golden puffed pancake with tangy cranberry topping, perfect for brunch

# 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

→ Serving

13 - Powdered sugar for dusting
14 - Lemon wedges

# Steps:

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 the 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 a squeeze of lemon if desired.

# Expert Advice:

01 -
  • The dramatic oven show never fails to make guests lean in closer
  • Tart cranberry compote cuts through the rich custard perfectly
02 -
  • The skillet must be hot enough to sizzle when the butter hits or the pancake will not rise properly
  • That dramatic collapse is completely normal and expected, so do not worry when it happens
03 -
  • Let the batter rest while the compote simmers to prevent a rubbery texture
  • Bring ingredients to room temperature before starting for better incorporation

Go Back