Dutch Baby With Cranberry Orange Sauce

Dutch Baby With Cranberry Orange Sauce

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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This puffy oven-baked pancake is topped with cranberry orange sauce for an easy and impressive holiday breakfast or brunch.

  • Sauce:
  • 1 Pound Fresh Cranberries
  • 1 Cup Honey
  • 1 Teaspoon Vanilla Extract
  • 2 Oranges (Peeled & Cut Into Segments)
  • Dutch Baby:
  • 4 Large Eggs (Room Temperature)
  • 3/4 Cup Whole Milk (Room Temperature)
  • 1 Cup Unbleached Flour
  • 2 Tablespoons Unsalted Butter (Melted)
  • 2 Tablespoons Sugar
  • 1/4 Teaspoon Kosher Salt
  • 4 Tablespoons Unsalted Butter
  1. Preheat oven to 450 degrees.
  2. To make the sauce add half of the cranberries and honey in a heavy pot. Cook over a medium-low heat 5 to 7 minutes until cranberries have broken down. Stir in vanilla and remaining cranberries. Cook another 2 minutes. Remove from heat and add orange segments. Set aside to let cool. Serve at room temperature.
  3. To make Dutch Baby combine eggs, milk, flour, melted unsalted butter, sugar, and kosher salt in large-size bowl. Whisk until batter is nice and smooth.
  4. Place 8-inch cast-iron skillet into oven for 10 minutes to get very hot. Carefully remove skillet from oven and add 1 tablespoon unsalted butter. Swirl to coat pan evenly. Pour 1/4 of batter into hot pan and return to oven. Bake 15 to 20 minutes until golden. Remove from oven. Repeat with remaining butter and batter.
  5. Serve with sauce
  6. Serves 4
  7. Prep Time: 20 Minutes Cook Time: 80 Minutes Total Time: 100 Minutes
  8. "Work With What You Got!"
  9. ©Tiny New York Kitchen © 2019 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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