Best 4 Cranberry Dutch Baby Recipes
In the realm of breakfast and brunch dishes, the cranberry Dutch baby stands out as a delectable treat that combines the tangy sweetness of cranberries with the light and fluffy texture of a pancake. Originating in Germany, this versatile dish has been embraced by culinary enthusiasts worldwide, and with good reason. Whether you're a seasoned cook or a novice in the kitchen, embarking on a culinary journey to discover the best recipe for cranberry Dutch baby is an adventure that promises both pleasure and satisfaction.
Check out the recipes below so you can choose the best recipe for yourself!
CRANBERRY DUTCH BABY
If a crepe and a pancake had a baby, it'd be the Dutch baby, boasting crisp, chewy edges surrounding a custardy middle. Here we dress it up for the holidays by baking a homemade cranberry sauce into the batter and mixing Chinese five-spice into the butter that goes on top. And that, my friends, is how you do brunch in a time crunch!
Provided by Smart Cookie
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Baked Pancake Recipes
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Mix butter, sugar, and five-spice together in a small bowl. Refrigerate until firm but spreadable.
- Combine cranberries, sugar, orange juice, and cinnamon stick in a medium saucepan. Bring to a boil; reduce heat and simmer until berries burst and sauce has reduced, about 20 minutes.
- Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Place a 9-inch cast iron skillet inside to heat up.
- Remove cranberry sauce from heat, discard cinnamon stick, and let cool.
- For the batter, combine milk, flour, eggs, sugar, salt, and almond extract in a blender. Blend until smooth and frothy, about 30 seconds.
- Carefully remove the piping-hot cast iron pan from the oven. Immediately drop in unsalted butter. Dollop 1/4 cup cranberry sauce over the bottom and pour batter on top; do not stir.
- Return to the oven and bake until center is puffed and edges are dark and crispy, about 20 minutes. Do not open the oven door.
- Remove Dutch baby from the oven. Add a dollop or two of five-spice butter and drizzle maple syrup on top.
Nutrition Facts : Calories 392.1 calories, Carbohydrate 60.1 g, Cholesterol 99.6 mg, Fat 16.1 g, Fiber 3.2 g, Protein 4.5 g, SaturatedFat 9.4 g, Sodium 282.6 mg, Sugar 45.9 g
CRANBERRY DUTCH BABY RECIPE BY TASTY
Here's what you need: leftover cranberry sauce, grated orange zest, grated lemon zest, maple syrup, fine sea salt, egg, whole milk, all purpose flour, fine sea salt, vanilla bean, unsalted butter, confectioners sugar, maple syrup
Provided by Chris Salicrup
Categories Breakfast
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425°F (225°C).
- In a small saucepan set over medium-low heat, add leftover cranberry sauce.
- Stir in the orange zest, lemon zest, and maple syrup.
- Season with a pinch of salt.
- Stir together and heat until warmed through.
- Remove the pan from the heat and set aside.
- In a blender, combine the eggs, milk, flour, salt, and vanilla bean seeds. Blend until frothy, about 1 minute.
- Add the butter to a 10-inch (25 cm) cast iron skillet and place in the oven to melt. Once the butter is melted and bubbling, carefully remove the pan from the oven, tilting to coat the pan evenly.
- Dollop the cranberry sauce into the pan and pour the Dutch baby batter overtop; immediately return the skillet to the oven.
- Bake until puffed and golden around the edges, 18 to 22 minutes.
- Remove the Dutch baby from the oven and dust with Confectioners' sugar.
- Serve immediately with maple syrup, if desired.
- Enjoy!
Nutrition Facts : Calories 197 calories, Carbohydrate 20 grams, Fat 10 grams, Fiber 0 grams, Protein 4 grams, Sugar 6 grams
DUTCH BABY WITH CRANBERRY ORANGE SYRUP
This recipe was found in the recent edition of USA Weekend, Dec 23-25, 2011, & we found it makes for a delicious breakfast! Actually it would be great anytime of the day! NOTE: the syrup takes less than 10 minutes to make, while each Dutch Baby takes about 22 minutes from start to finish. The preparation time is calculated for making the syrup plus 4 of the pancakes.
Provided by Sydney Mike
Categories Breakfast
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F & position a rack in the middle position.
- Whisk milk, eggs, vanilla extract & salt in a medium bowl, the vigorously whisk in the flour until mostly smooth. Let stand a few minutes & whisk again until smooth.
- In a small saucepan, bring marmalade, cranberries & 1/3 cup water to a simmer over medium heat, then continue to simmer 3 or 4 minutes or until the mixture has a light syrup consistency. Cover & letset.
- Meanwhile, in a heavy-bottom 10-inch (preferably cast-iron) skillet, heat butter over medium heat until light golden brown, Then pour milk mixture into the skillet.
- Put the skillet into the oven & bake 15 to 17 minutes, or until puffed & golden.
- Without removing the Dutch Baby from the oven, sprinkle with the sugar & then turn the oven to broil, & broil several minutes more or until very puffy & golden brown.
- Serve immediately from the skillet & drizzle with the syrup.
Nutrition Facts : Calories 284.5, Fat 8.5, SaturatedFat 4.3, Cholesterol 138.2, Sodium 183.2, Carbohydrate 44.6, Fiber 1.1, Sugar 26.1, Protein 7.8
DUTCH BABY WITH CRANBERRY-ORANGE SYRUP
Steps:
- Adjust rack to middle position and heat oven to 425 degrees. Whisk milk, eggs, vanilla, and salt in a medium bowl; vigorously whisk in flour until mostly smooth with a few small lumps; let stand a few minutes and whisk again (for instantly smooth batter use a blender). Bring marmalade, cranberries, and ¼ cup water to a simmer over medium heat; continue to simmer to light syrup consistency, just a few minutes; cover and keep warm. Meanwhile heat butter in a heavy-bottom medium 10-inch skillet (a cast iron skillet works well) over medium heat until light golden brown. Pour milk mixture into skillet. Transfer to the oven and bake until puffed and golden, 15 to 17 minutes. Without removing Dutch baby from oven, sprinkle with sugar and turn oven to broil. Broil until very puffy and golden brown, a couple of minutes longer. Serve Serves: 4 to 6
Tips:
- Make sure your pan is very hot before adding the batter. This will help the pancake puff up and get crispy edges.
- Don't overmix the batter. Overmixing can make the pancake tough.
- Be careful not to overcook the pancake. It should be cooked until it is golden brown and puffed up, but not dry.
- Serve the pancake immediately with your favorite toppings. Some popular toppings include butter, syrup, fruit, and whipped cream.
- If you don't have a cast iron skillet, you can use a regular pan. Just make sure to preheat it over medium-high heat before adding the batter.
- You can also make this recipe in a muffin tin. Just fill each muffin cup about 2/3 full with batter and bake at 425 degrees Fahrenheit for 15-20 minutes, or until golden brown.
Conclusion:
The Cranberry Dutch Baby is a delicious and easy-to-make breakfast or brunch dish. It's perfect for a special occasion or a lazy weekend morning. With its fluffy, crispy edges and sweet-tart cranberry filling, this pancake is sure to be a hit with everyone who tries it.
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