Cranberry Dutch Baby Pancake

adapted from Everyday Food, syrup from Taste of Home

Breakfast | Servings: 4
Prep time: 5 min | Cook time: 20 min | Total time: 25 min

Ingredients

  • 2 tbsp. unsalted butter
  • 3 large eggs, room temperature
  • 3/4 cup whole milk, room temperature
  • 2 tsp. grated orange rind (about half a large orange)
  • 1/2 cup flour
  • 2 tbsp. sugar
  • 1/4 tsp. salt
  • 1/2 cup fresh cranberries
  • Powdered sugar for sprinkling

Orange Syrup:

  • 1/2 cup fresh-squeezed orange juice
  • 1 tbsp. sugar
  • 1 1/2 tsp. cornstarch

Process

  1. Preheat oven to 425 degrees (F). In a 10 or 12-inch cast-iron or oven-safe skillet, melt butter over medium heat. Remove from heat when melted.
  2. To make this even faster, combine all ingredients except the butter and cranberries in a blender and blend for 1 minute. Meanwhile, combine eggs, milk and orange rind in a bowl and beat well.
  3. In a medium bowl, add flour, sugar and salt. Pour egg mixture into the dry ingredients and whisk until frothy.
  4. Pour batter into the skillet. Sprinkle cranberries on top. Place in the oven and cook for about 20 minutes or until puffed and lightly browned.
  5. Meanwhile, make the orange syrup: add orange juice, sugar and cornstarch to a small saucepan and bring to boil over medium heat. Cook, stirring frequently, until thickened, 1 to 2 minutes. Set aside to cool slightly. Syrup should be served warm, so heat it up in the microwave or over low heat if it cools off too much.
  6. Serve pancake immediately, topped with orange syrup and a sprinkling of powdered sugar.

Recipe Notes:
If you’re in a hurry, the milk and eggs don’t have to be room temperature. But if you have the time, you’ll get a fluffier pancake with room temp ingredients. One good way I’ve found to quickly and safely bring eggs to room temp is to cover them in warm (NOT hot) water for about 5 minutes.

I never have whole milk, so I usually use 1/2 cup 1% milk and 1/4 cup cream. But I’ve made this with all 1% milk and that turned out fine, too.

For a sweeter pancake, you can increase the sugar to 1/4 cup but since it’s topped with syrup and powdered sugar, I find the extra sugar unnecessary.

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