Good morning! Cranberry season is still in full force around my house. I had such an excess from making cranberry sauce for Thanksgiving, and it's been a lot easier than I thought to find uses for the leftover sauce, but also for the raw cranberries! I've been adding the fresh cranberries to my daily lunch smoothie, and stirring in the leftover sauce with some greek yogurt to add to my grain or lentil bowls. Today though, I've added my beloved cranberry sauce to butter for this cinnamon dutch baby pancake (recipe adapted from Half Baked Harvest)! It's the perfect amount of sweet for breakfast or brunch, and serves 3-6 people (depending on how many slices you eat :)). Get the recipe below!
For the Dutch Baby:
- 4 eggs
- 2/3 cup of milk
- 2/3 cup of AP flour
- 2 tsp. of vanilla
- a good shake of cinnamon
- another good shake of nutmeg
- 1/2 tsp. of salt
- 4 tbs. of butter
- syrup for serving!
For the Cranberry Butter:
- 1/2 cup of cranberry sauce
- 4 tbs. of butter at room temp.
1. Preheat the oven to 450, place 2 tbs. of butter in your cast-iron skillet, and put in the oven to warm. While that's heating, blend your flour, milk, eggs, vanilla, cinnamon, nutmeg, salt, and 2 tbs. of butter in a blender. Make sure there are no lumps!
2. Pour batter into your hot skillet, and place back in the oven. Cook for 20-25 minutes, and don't open the oven or your pancake will deflate!
3. While the pancake is baking, mix together your soft butter and cranberry sauce. When the dutch baby is done, spoon on cranberry butter and let melt.
4. Drizzle with A LOT of syrup.
5. Serve warm and enjoy!
I, as usual, enjoyed mine with a cup of black coffee (the perfect pairing with a breakfast so sweet!). The pancake was the fluffy, sweet, and buttery confection I was looking for, and I hope you all enjoy it!
Thanks for reading, and have a fun Tuesday! I'll be back later this week to share about my new gifting philosophy for Bailey this year. See you then!