Dutch Baby with Cranberry-Orange Compote

Save Recipe
  • Level: Easy
  • Total: 2 hr 15 min
  • Active: 45 min
  • Yield: 4 pancakes plus 2 cups compote
Share This Recipe

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

  1. 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.
  2. For the Dutch baby: Preheat the oven to 450 degrees F.
  3. 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.
  4. 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. 

Vanilla Dutch Baby (Puffed Pancake)

Dutch Baby with Berry Compote

Dutch Baby

Dutch Baby

Dutch Baby

Sausage-and-Mushroom Dutch Baby

Garlic-Rosemary Dutch Baby

Cherry Almond Dutch Baby