Dutch Baby Pancake with Cranberry Orange Compote

This puffed pancake is the perfect start to a holiday morning. Unlike traditional pancakes, this one only requires a quick stint in the oven to produce a lovely soufflé effect that sinks soon after it leaves the oven. Its pillowy sunken middle lends itself to cradle all kinds of toppings, either sweet or savory. Here, we went with a seasonal cranberry compote spiked with some citrus. However, feel free to adorn as you like.

Dutch Baby Pancake with Cranberry Orange Compote

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Servings

5 people

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Ingredients

• 1 large navel orange
• 2 cups fresh or frozen cranberries
• 3 Tbsp maple syrup
• 1/4 cup ginger-flavored kombucha or orange juice
• 1 tsp vanilla extract divided
• 2 large organic eggs
• 1/3 cup sprouted spelt flour
• 3/4 cup milk or unsweetened almond milk
• 1/4 tsp kosher salt
• 1/2 tsp ground cinnamon
• 1 Tbsp unsalted butter or vegan butter
• 3/4 cup plain Greek yogurt of choice
• 1/4 cup toasted pumpkin seeds or toasted sliced almonds

Ingredients 1 large navel orange 2 cups fresh or frozen cranberries 3 Tbsp maple syrup 1/4 cup ginger-flavored kombucha or orange juice 1 tsp vanilla extract divided 2 large organic eggs 1/3 cup sprouted spelt flour 3/4 cup milk or unsweetened almond milk 1/4 tsp kosher salt 1/2 tsp ground cinnamon 1 Tbsp unsalted butter or vegan butter 3/4 cup plain Greek yogurt of choice 1/4 cup toasted pumpkin seeds or toasted sliced almonds

Servings 5 people Print Recipe

Instructions

1. Start by making cranberry orange compote. Finely zest orange rind and set aside. Cut away peel and pith from orange. Working over small bowl, cut between membranes to release orange segments into bowl before setting aside.
2. In small saucepan, place orange zest, cranberries, maple syrup, kombucha or orange juice, and 1/2 tsp vanilla extract. Place over medium heat and cook, stirring often, until cranberries have burst and sauce has thickened to a light jammy consistency, about 5 to 10 minutes. Transfer to heatproof bowl and set aside to cool while making pancake.
3. Place 8 or 9-inch cast iron pan on middle rack of cold oven before preheating oven to 450 F.
4. While oven preheats, in blender, combine eggs, spelt flour, milk, salt, cinnamon, and remaining 1/2 tsp vanilla extract until very well combined (it should resemble the consistency of heavy cream). Set aside for at least 10 minutes. If you want to cut down on morning-of prep time, this batter will keep covered in the refrigerator overnight.
5. Carefully remove hot cast iron pan from oven and add butter, swirling around to melt and coat bottom and sides. Pour in batter, transfer pan back to oven, and cook until pancake is puffed and golden, about 15 to 20 minutes. Let pancake rest for a minute in pan before transferring to serving plate.
6. When ready to serve, stir reserved orange segments into cranberry compote. Using kitchen scissors, cut Dutch baby pancake into segments and transfer to serving plates. Top with cranberry orange compote, a dollop of yogurt, and a sprinkle of pumpkin seeds or sliced almonds. Enjoy.

Recipe Notes

Per serving: 226 calories; 10 g protein; 8 g total fat (3 g sat. fat); 28 g total carbohydrates (16 g sugars, 4 g fiber); 196 mg sodium