Dutch Baby With Cranberry Compote (Printable)

Golden puffed pancake with tangy cranberry topping, ideal for weekend brunching

# What You'll Need:

→ For the Dutch Baby

01 - 3 large eggs
02 - 2/3 cup all-purpose flour
03 - 2/3 cup whole milk
04 - 2 tablespoons granulated sugar
05 - 1 teaspoon vanilla extract
06 - 1/4 teaspoon salt
07 - 3 tablespoons unsalted butter

→ For the Cranberry Compote

08 - 2 cups fresh or frozen cranberries
09 - 1/2 cup granulated sugar
10 - 1/2 cup orange juice
11 - 1 teaspoon orange zest
12 - 1/2 teaspoon ground cinnamon

→ For Serving

13 - Powdered sugar for dusting
14 - Lemon wedges

# How-To Steps:

01 - Preheat oven to 425°F. Place a 10-inch ovenproof skillet or cast iron pan in the oven to heat.
02 - In a blender, combine eggs, flour, milk, sugar, vanilla extract, and salt. Blend until smooth. Let the batter rest while preparing the compote.
03 - In a saucepan, combine cranberries, sugar, orange juice, orange zest, and cinnamon. Bring to a simmer over medium heat. Cook, stirring occasionally, until cranberries burst and sauce thickens, about 10-12 minutes. Remove from heat and set aside.
04 - Carefully remove the hot skillet from the oven. Add butter and swirl to coat the bottom and sides of the pan.
05 - Pour batter into the hot skillet and immediately return to oven. Bake for 18-22 minutes until puffed and golden brown.
06 - Remove from oven. The pancake will deflate slightly as it cools. Slice into wedges and serve warm, topped with cranberry compote and a dusting of powdered sugar. Add a squeeze of lemon if desired.

# Expert Advice:

01 -
  • It comes together in minutes but looks like you spent all morning on it
  • The contrast between warm custard like pancake and tart bright compote is absolutely perfect
02 -
  • Starting with a properly preheated skillet is non negotiable for getting that dramatic rise
  • The pancake will deflate as it sits so plan to serve it immediately for maximum wow factor
03 -
  • Letting the batter rest for even 10 minutes while the oven heats improves the final texture
  • Make the compote up to three days ahead and warm it gently while the pancake bakes

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