Cranberry Orange Dutch Baby Pancake
This Cranberry Orange Dutch Baby Pancake feels fancy but is a total breeze to whip up! It's a fusion of a pancake, soufflé, and a little bit of magic. The tartness from the cranberries and the brightness of orange zest take this classic dish to a whole new level, perfect for lazy mornings over the holidays!
Ingredients
- 3 large eggs room temperature
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 1 tbsp orange zest
- 1/2 tsp spices combine cinnamon and cloves
- 1 cup fresh cranberries
- 3 tbsp sugar divided
- 4 tbsp butter
Instructions
- Preheat the oven to 400 degrees F. Put the cast iron pan in the oven to preheat.
- In the meantime, whisk the eggs with flour and 2 tbsp sugar first to avoid lumps. Add milk, orange zest and spices.
- Add butter into the heated cast iron pan. Add fresh cranberries with 1 tbsp of sugar into the pan and roast for 5 minutes.
- Pour the batter over the cranberries and bake undisturbed for 25-30 minutes.
- Serve it warm with maple syrup, whipped cream, or just powdered sugar. Enjoy!
Video
Notes
You can use frozen cranberries if desired, just be sure to thaw and pat them dry to avoid excess moisture. They might disintegrate more in the oven, creating a more red-colored Dutch baby. But the flavor will still be amazing!
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