“I tried the savory Dutch Baby, but honestly I haven’t tried the sweet one yet. This recipe would be a good alternative to pancakes.”
- 1 cup whole milk
- 4 large eggs
- 2 tsps vanilla
- 1/4 tsp salt
- 1 cup all-purpose flour
- 1/2 cup orange marmalade
- 1/4 cup dried cranberries
- 2 Tbsp butter
- 1 Tbsp sugar
Adjust rack to middle position and heat oven to 425 degrees. Whisk milk, eggs, vanilla and salt in a medium bowl; vigorously whisk in flour until mostly smooth with a few small lumps; let stand a few minutes and whisk again. (You can use a blender for instantly smooth batter.)
Bring marmalade, cranberries and 1/4 cup water to a simmer over medium heat; continue to simmer to light syrup consistency, just a few minutes. Cover and keep warm.
Heat butter in a heavy-bottom 10-inch skillet (iron skillet is preferred) until light golden brown. Pour milk mixture into skillet. Transfer to the oven and bake until puffed and golden, 15-17 minutes. Without removing Dutch Baby from oven, sprinkle with sugar and turn oven to broil. Broil until very puffy and golden brown, a couple of minutes longer.
Serve immediately from the skillet and drizzle with sauce.