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Here, have a cranberry Dutch baby.
I love a good oven pancake for breakfast. The most common versions involve apples. And those are lovely.
But sometimes you want to branch out.
In the summer, I make a Dutch baby with peaches and blackberries. In winter, I turn to other flavors.
This one is scented with Chinese five spice (which is a quintet of baking spices: cinnamon, fennel, cloves, star anise, and white pepper).
Five spice is often used in savory dishes, but it has so many warm baking spice notes that it works really well with fruit.
You could just use cinnamon if you don’t happen to have five spice around, but there’s something lovely and unexpected about the blend of spices that takes this one up a notch.
It’s studded with bright, juicy, jewel-toned cranberries.
Cranberries are one of winter’s treasures.
In terms of effort-to-reward, it’s tough to beat the ratio on this one. The whole thing comes together in about five minutes. The cranberries and spices get heated in cast iron skillet in some butter until the kitchen smells heavenly.
Then everything else gets whizzed up in a blender to aerate the batter and give it loft.
Then the batter gets poured into the hot cast iron skillet over the warm cranberries.
In the oven it puffs up in the most beautiful undulating golden ripples.
With a dusting of powdered sugar or a simple pour of maple syrup, it is just about the perfect breakfast for cold winter mornings.
- 3 tablespoons unsalted butter
- 1 cup cranberries (fresh or frozen)
- 1/2 teaspoon Chinese five spice
- 3 eggs
- 3/4 cup milk, (preferably whole milk, but lowfat works too)
- 3/4 cup all-purpose flour
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Preheat oven to 425°F. Place butter in an 8 or 10-inch cast iron (or other oven-safe) skillet and heat on the stove over medium heat until melted. Add the cranberries and five spice in a single layer and let saute for a couple of minutes until fragrant and warmed through.
- Meanwhile, add the eggs, milk, flour, sugar, vanilla, and salt to a blender and blend until frothy, about a minute.
- Pour the batter over the fruit in the skillet and carefully transfer to the stove.
- Bake until puffy and golden, about 20 minutes.
- It will begin to collapse as soon as it comes out of the oven (don't worry about it). Slice into wedges, drizzle with maple syrup or sprinkle with powdered sugar, and serve.
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Amount Per Serving: Calories: 356 Total Fat: 15g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 172mg Sodium: 238mg Carbohydrates: 43g Fiber: 2g Sugar: 21g Protein: 11g