Dutch Baby with Cranberry-Orange Compote
- Level: Easy
- Yield: 4 pancakes plus 2 cups compote
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 745
- Total Fat
- 25
- Saturated Fat
- 11
- Carbohydrates
- 126
- Dietary Fiber
- 8
- Sugar
- 91
- Protein
- 12
- Cholesterol
- 221
- Sodium
- 281
- Total: 2 hr 15 min
- Active: 45 min
Ingredients
Cranberry-Orange Compote:
1 pound fresh cranberries
1 cup honey
1/2 teaspoon vanilla extract
2 oranges, peeled and cut into segments
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.