Recipe courtesy of Amanda Freitag
Dutch Baby with Cranberry-Orange Compote
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- Level: Easy
- Total: 2 hr 15 min
- Active: 45 min
- Yield: 4 pancakes plus 2 cups compote
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 745
- Total Fat
- 25 g
- Saturated Fat
- 11 g
- Carbohydrates
- 126 g
- Dietary Fiber
- 8 g
- Sugar
- 91 g
- Protein
- 12 g
- Cholesterol
- 221 mg
- Sodium
- 281 mg
- Level: Easy
- Total: 2 hr 15 min
- Active: 45 min
- Yield: 4 pancakes plus 2 cups compote
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 745
- Total Fat
- 25 g
- Saturated Fat
- 11 g
- Carbohydrates
- 126 g
- Dietary Fiber
- 8 g
- Sugar
- 91 g
- Protein
- 12 g
- Cholesterol
- 221 mg
- Sodium
- 281 mg
Ingredients
Cranberry-Orange Compote:
Dutch Baby:
Directions
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21m
Easy
CLASS
- 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.
