You guys know my favorite recipes are ones that seem fussy but in reality are easy. Impressive without the hassle, ya get me? I came across this recipe on Bon Appetit and knew this was going to be on my holiday to do list. Last week I gave it a trial run before offering to make breakfast on Christmas morning and it was smooth sailing! So yes, your girl is kicking off Christmas day with a dutch baby!
Just as an FYI, by the time I share a recipe with you guys, trust that I’ve tried it once, if not twice, prior to recommending. I’ve gotten stuck trying “simple” recipes that take four times the time initially promised and I would never share a recipe, or any info for that matter, like that, ever. This recipe is as easy as they make it sound, and while it’s tough to make it look like a gourmet dish (cranberries can be tough, k?), it certainly tastes like one.
So here it is, my Cranberry Maple Dutch Baby….
What You’ll Need:
4 large eggs, room temperature
2 ¼ cups fresh or frozen cranberries, thawed (about 8 oz.)
¼ tsp. ground cardamom
½ cup pure maple syrup, plus more for serving
1 ½ tsp. kosher salt, divided
¾ cup whole milk, room temperature
3 Tbsp. sugar
1 tsp. vanilla extract
¾ cup all-purpose flour
2 Tbsp. unsalted butter, plus more for serving
The How To:
- Place a 12″ cast iron skillet in center of oven. Preheat oven to 450°F, and let skillet preheat along with the oven.
- Combine cranberries, 3 large strips of orange zest, cardamom, maple syrup, ¾ tsp. salt and ⅓ cup water in a medium saucepan. Heat over medium heat and cook, stirring often and reducing heat as needed, until cranberries have burst and sauce is thickened, about 5 -10 minutes. Transfer to a medium bowl and let cool.
- Whisk eggs, milk, sugar, vanilla, ½ tsp. finely grated orange zest and remaining ¾ tsp. salt in a large bowl until smooth, about 1 minute. Gently whisk in flour until no large lumps remain.
- Carefully add 2 Tbsp. butter to the preheated skillet, coating the bottom and sides. Pour batter into skillet and immediately transfer to oven. Bake until pancake is puffed and golden brown around the edges and the center is set but still custardy, about 10–12 minutes.
- Spoon cranberry compote over pancake. Top with more butter and maple syrup. Cut into wedges to serve. OPTIONAL: If you are doing a breakfast buffet type situation, I recommend cutting the dutch baby into pieces and allowing your guests to spoon on the cranberry maple compote. If it sits for too long, it could get soggy.