| Level: | Easy |
| Total: | 2 hr 15 min |
| Active: | 45 min |
| Yield: | 4 pancakes plus 2 cups compote |
Ingredients
- 1 pound fresh cranberries
- 1 cup honey
- 1/2 teaspoon vanilla extract
- 2 oranges, peeled and cut into segments
- Pinch salt
- 4 large eggs, room temperature
- 3/4 cup whole milk, room temperature
- 1 cup all-purpose flour, sifted
- 2 tablespoons vegetable shortening, melted
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter
- Powdered sugar, for dusting
Instructions
- For the compote: In a heavy saucepot, add half of the cranberries and the honey. Cook over medium-low heat until the cranberries have broken down, 5 to 7 minutes. Stir in the vanilla and the remaining cranberries; cook for another 2 minutes. Off the heat, fold in the orange segments. Let cool. Serve at room temperature.
- For the Dutch baby: Preheat the oven to 450 degrees F.
- In a mixing bowl, combine the eggs, milk, flour, shortening, sugar and salt. Whisk until the ingredients are thoroughly combined and the batter is smooth and creamy.
- Place an 8-inch cast-iron skillet in the oven for 8 minutes to get hot. Carefully remove the skillet from the oven and add 1 tablespoon of the butter, swirling to coat the pan evenly. Pour one-quarter of the batter into the hot pan and return to the oven. Bake until golden brown, 15 to 20 minutes. Serve with a 1/4 cup of the compote, and dust with powdered sugar. Repeat with the remaining butter and batter.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 745 |
| Total Fat | 25 g |
| Saturated Fat | 11 g |
| Carbohydrates | 126 g |
| Dietary Fiber | 7 g |
| Sugar | 91 g |
| Protein | 12 g |
| Cholesterol | 221 mg |
| Sodium | 281 mg |
Reviews
A keeper. Love the recipe and chef!
Great recipe!!! Great instructor
Very simple and easy to follow. I will definitely make this. NASCARMA@HOTMAIL.COM