Dutch Baby with Cranberry-Orange Compote

Total Time:
2 hr 15 min
15 min
40 min
1 hr 20 min

4 pancakes plus 2 cups compote

  • Cranberry-Orange Compote:
  • 1 pound fresh cranberries
  • 2 oranges, peeled and cut into segments
  • 1 cup honey
  • 1/2 teaspoon vanilla extract
  • Pinch salt
  • Dutch Baby:
  • 4 large eggs, room temperature
  • 3/4 cup whole milk, room temperature
  • 1 cup all-purpose flour, sifted
  • 2 tablespoons vegetable shortening, melted
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter
  • Powdered sugar, for dusting
  • For the compote: In a heavy saucepot, add half of the cranberries and the honey. Cook over medium-low heat until the cranberries have broken down, 5 to 7 minutes. Stir in the vanilla and the remaining cranberries; cook for another 2 minutes. Off the heat, fold in the orange segments. Let cool. Serve at room temperature.

  • For the Dutch baby: Preheat the oven to 450 degrees F.

  • In a mixing bowl, combine the eggs, milk, flour, shortening, sugar and salt. Whisk until the ingredients are thoroughly combined and the batter is smooth and creamy.

  • Place an 8-inch cast-iron skillet in the oven for 8 minutes to get hot. Carefully remove the skillet from the oven and add 1 tablespoon of the butter, swirling to coat the pan evenly. Pour one-quarter of the batter into the hot pan and return to the oven. Bake until golden brown, 15 to 20 minutes. Serve with a 1/4 cup of the compote, and dust with powdered sugar. Repeat with the remaining butter and batter.

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    Dutch Baby

    Recipe courtesy of Alton Brown