Dutch Baby with Cranberry Lemon Compote

An at home brunch featuring a stunning, fluffy Dutch baby pancake with a tart style lemon and cranberry fruit compote to uplift your morning.

Ingredients

For the Cranberry Lemon Compote:

• 1 - 12 oz bag fresh or frozen cranberries
• 2 tablespoons orange juice
• ¾ cup sugar
• 2 large lemons

For the Dutch Baby:

• 3 tablespoons unsalted butter, divided
• 1 tablespoon high heat oil
• ½ cup all-purpose flour
• 3 tablespoons sugar
• ½ teaspoon kosher salt
• 2 large eggs, at room temp
• ½ cup whole milk, at room temp
• 1 teaspoon vanilla extract
• Powdered sugar, for serving

Directions

1. Combine the cranberries, sugar, and orange juice in a medium saucepan. Zest the lemons directly into the saucepan.
2. Bring to a boil over medium-high heat, stirring occasionally. Continue boiling, stirring occasionally, until the berries burst and the mixture is thickened, about 10 minutes. Remove from the heat and reserve.
3. Heat your oven to 375°F.
4. Put 1 tablespoon of butter and oil in an All-Clad FUSIONTEC Skillet and heat the skillet in the oven for 10 minutes.
5. Melt the remaining 2 tablespoons of butter in a separate pan over low heat and set aside to cool slightly.
6. Mix together the flour, sugar, and salt in a large mixing bowl. In a separate bowl whisk together eggs, milk, vanilla, and melted butter until smooth and frothy, about 45 seconds.
7. Add the wet mixture to the dry and blend the batter until fully incorporated with no lumps. Let rest in the refrigerator until the skillet is ready.
8. Carefully remove the hot skillet from the oven and immediately pour the batter into the center. Bake for 20 minutes; do not open the oven while baking.
9. To serve, dust with powdered sugar, lemon zest, and pour compote over.

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