Orange-Scented Dutch Baby Pancake with Strawberry-Mint Compote and Blood Orange Maple Syrup

Total Time:
1 hr
30 min
30 min

4 servings

  • 3 large eggs, room temperature
  • 1 egg white, room temperature
  • 3/4 cup whole milk, room temperature
  • 2/3 cup all-purpose flour
  • 4 tablespoons (1/2 stick) butter, melted
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon sea salt
  • 2 teaspoons grated orange zest (preferably Cara Cara)
  • Powdered sugar, for serving
  • Strawberry-Mint Compote, recipe follows
  • Blood Orange Maple Syrup, recipe follows
  • Strawberry-Mint Compote:
  • 1 pint (8 ounces) strawberries, hulled and quartered
  • 2 tablespoons orange juice
  • 1 tablespoon orange blossom honey
  • One 3-inch piece organic orange peel (use a vegetable peeler to avoid white pith)
  • 1 tablespoon torn fresh mint leaves (about 6 leaves)
  • Blood Orange Maple Syrup:
  • Juice of 1/2 blood orange
  • 2 tablespoons maple syrup
  • Preheat the oven to 450 degrees F.

  • In a blender, blend the eggs and egg white until frothy. Add the milk, flour, 2 tablespoons of the melted butter, sugar, vanilla and salt and blend just until smooth. Using a spatula, scrape down the sides of the blender. Add the orange zest and pulse just to combine.

  • In a cast-iron skillet over medium heat, heat remaining 2 tablespoons butter. Once hot, pour in the pancake mixture and transfer to the oven. Cook until golden brown and puffy, about 20 minutes.

  • Top with powdered sugar. Slice and serve with Strawberry-Mint Compote and Blood Orange Maple Syrup.

Strawberry-Mint Compote:
  • Place the strawberries, orange juice, honey and orange peel in a small saucepan over medium-low heat. Cook, stirring occasionally, until the strawberries are soft, about 8 minutes. Remove the orange peel. Stir in the mint. Serve warm or cold.

Blood Orange Maple Syrup:
  • Stir the blood orange juice and maple syrup together in a small bowl. Set aside.

View All

Cooking Tips
Loading review filters...