Cinnamon Spiced Dutch Baby with Cranberry Butter
A delicious and easy way to use of that leftover cranberry sauce.
- 4 eggs
- ⅔ cup whole milk
- ⅔ cup Bob's Red Mill All-Purpose Flour
- 2 teaspoons vanilla extract
- 1 tablespoon hazelnut liquor (optional)
- 1½ teaspoons ground cinnamon
- ¼ teaspoon freshly ground nutmeg
- ½ teaspoon kosher salt
- 4 tablespoons butter
- whipped cream and maple syrup, for serving
- CRANBERRY BUTTER
- 4 tablespoons salted butter, at room temperature
- ¼ cup leftover cranberry sauce
- Preheat the oven to 450 degrees F. Place 2 tablespoons butter in a 10-12 inch cast iron skillet and place the skillet in the center of the oven.
- While the skillet is heating, in a blender, combine the eggs, milk, flour, vanilla, hazelnut liquor, if using, cinnamon, nutmeg salt, and 2 tablespoons melted butter. Blend on high for 30 seconds to one minute or until the batter is smooth. Make sure no large clumps of flour remain. Remove the hot skillet from the oven and pour the batter into the skillet. Place the skillet in the center of the oven and bake for 20-25 minutes or until the pancake is fully puffed and browned on top. DO NOT open the oven during the first 15 minutes of cooking or you might deflate your pancake.
- Meanwhile, make the cranberry butter. In a medium bowl, mix together the butter and cranberry sauce until combined.
- Remove the Dutch Baby from the oven and top with cranberry butter, allow it to melt. Then add whipped cream and maple. EAT.
All rights and material belong to owners halfbakedharvest.com