Have a leisurely weekend morning instead of standing over the stove and make this oven-baked pancake studded with tart cranberries and zesty orange. This Cranberry Orange Dutch Baby is a simple, delicious, and festive brunch for the fall and holiday season.
In a blender or food processor, combine eggs, milk, orange zest and juice, syrup, flour, cinnamon, and salt. Blend for about 30 seconds, scraping down the sides of the blender/processer if necessary. The mixture should be smooth and liquidy. Let batter rest for at least 20 minutes.
Preheat oven to 425 degrees F. When ready to make the pancake, place butter in 10-inch cast-iron skillet and place in the oven to melt. As soon as the butter has melted, remove skillet from oven and tilt pan so butter coats the bottom and sides.
Add the chopped cranberries to the pan followed by the pancake batter. If necessary, tilt the pan so the batter runs evenly to all sides.
Place skillet in the oven and bake for 15 to 20 minutes, until the Dutch baby is puffed and golden browned. Remove from oven.
Cut Dutch baby into wedges, and sprinkle with powdered sugar and more cinnamon, if desired. Serve warm with a drizzle of maple syrup on top!
Nutrition Facts for 1/6th recipe (without powdered sugar or syrup on top):
170 calories, 7 g total fat, 3.5 g saturated fat, 21 g carbohydrate, 3 g fiber, 7 g sugar, 6 g protein, 100 mg sodium, 105 mg cholesterol