halfbakedharvest4.6
Cinnamon Spiced Dutch Baby with Cranberry Butter
A delicious and easy way to use of that leftover cranberry sauce. The perfect after Thanksgiving breakfast!
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●blender
- ●oven
📝 Preparation Steps
1
1. 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.2. 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.3. Meanwhile, make the cranberry butter. In a medium bowl, mix together the butter and cranberry sauce until combined. 4. Remove the Dutch Baby from the oven and top with cranberry butter, allow it to melt. Then add whipped cream and maple. EAT.
butter4 tablespoonssalted butter, at room temperature4 tablespoonseggs4hazelnut liquor ( (optional))1 tablespoon
Nutrition Facts
calories
418 kcal
fat Content
19 g
serving Size
1 serving
sugar Content
6 g
sodium Content
384 mg
protein Content
6 g
cholesterol Content
151 mg
carbohydrate Content
17 g
saturated Fat Content
11 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...