Recipe courtesy of Jordin Sparks
Orange-Scented Dutch Baby Pancake with Strawberry-Mint Compote and Blood Orange Maple Syrup
- Level: Intermediate
- Total: 1 hr
- Active: 40 min
- Yield: 4 servings
- Level: Intermediate
- Total: 1 hr
- Active: 40 min
- Yield: 4 servings
Ingredients
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
Directions
- 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.
