Dutch Baby Pancake with Apple-Cranberry Compote
Prep time: 
Cook time: 
Total time: 
Serves: 4
For the compote:
  • 2-3 apples, halved and cored
  • 2-3 cinnamon sticks, snapped in half
  • 6 oz (1.5 cups) fresh cranberries
  • 1/2 cup water
  • 1/2 cup white sugar
  • 1 tsp fresh lemon juice
For the dutch baby pancake:
  • 6 tbsp butter
  • 4 eggs
  • 1/2 cup half-and-half
  • 1/2 cup flour
  • 2 tbsp sugar
Make the compote:
  1. Preheat the oven to 325° F. Lay the cinnamon sticks in the cored apple halves, and place them cut-side down onto a baking sheet. Bake for 30 minutes, then remove from the oven and scoop the flesh into a large mixing bowl. Discard skins and cinnamon sticks.
  2. While apples are baking, boil the cranberries, water and sugar in a medium saucepan, covered, over medium heat. Once the cranberry skins start popping, reduce heat to low, but keep covered. Cook for 10-15 minutes until the mixture has thickened, stirring every so often. Once finished, mix in the lemon juice. Stir the cranberries into the baked apple and mash with a fork until combined. Set aside.
Make the pancake:
  1. Change the oven temperature to 425°F. In a large cast iron skillet or other oven-proof pan or baking dish, melt the 6 tbsp butter over medium heat. In the meantime, add the eggs, half-and-half, flour and sugar to a blender and blend until fully combined, until it has the consistency of eggnog. Pour the batter into the pan with the butter in it, place the pan on top of a baking sheet, and bake in the oven for 20 minutes. The sides will have risen up quite a bit and you will see some butter pooling in the middle of the pancake.
  2. Remove from the oven, garnish with the compote, slice, serve and enjoy!
Recipe by Total Noms at http://totalnoms.com/2013/10/dutch-baby-pancake-apple-cranberry-compote/