Dutch Baby with Cranberry-Orange Compote

  • Level: Easy
  • Total: 2 hr 15 min
  • Active: 45 min
  • Yield: 4 pancakes plus 2 cups compote
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Ingredients

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

Directions

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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