Cranberry Orange Dutch Baby
A puffy oven-baked pancake with tart cranberries and bright orange, all made in a cast-iron skillet.
Ingredients
- 3 large eggs at room temperature
- 3/4 cup milk slightly warmed, 180 ml
- 3/4 cup all-purpose flour 90 g
- 2 tablespoons pure maple syrup plus more for serving, 30 ml
- 1 teaspoon packed orange zest
- 1 tablespoon fresh orange juice 15 ml
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 tablespoons unsalted butter 28 g
- 1 cup fresh or frozen cranberries 110 g
- Powdered sugar for serving
Instructions
- Place a 10-inch cast-iron skillet on a middle rack in the oven and preheat to 425°F (220°C).
- In a blender, combine the eggs, warm milk, flour, maple syrup, orange zest, orange juice, cinnamon, and salt. Blend on high for 30-45 seconds, or until the batter is completely smooth and frothy. Let the batter rest at room temperature for at least 20 minutes.
- Carefully remove the hot skillet from the oven. Add the butter to the skillet and swirl it around until it melts and coats the bottom and sides of the pan.
- Scatter the cranberries in an even layer across the bottom of the skillet. Pour the rested batter over the cranberries.
- Immediately return the skillet to the oven. Bake for 15 to 20 minutes, until the pancake is puffed, golden brown, and cooked through. The center should be set and an instant-read thermometer inserted should register at least 160°F (71°C).
- Carefully remove the skillet from the oven. The Dutch baby will begin to deflate, which is normal. Dust with powdered sugar.
- Slice into wedges and serve immediately with an extra drizzle of maple syrup.
Notes
Using room temperature eggs and warm milk helps the Dutch baby puff up properly. You can warm the eggs by placing them in a bowl of warm water for 5 minutes.
For safety, baked egg dishes should be cooked to an internal temperature of 160°F (71°C). The visual cue is a puffed, set center that does not look wet.
A 10-inch cast-iron skillet works best, but any 10-inch oven-safe skillet or a 9-inch round baking dish will also work.
If you don't have a blender, you can whisk the batter by hand in a large bowl. Whisk vigorously until very smooth.