This Dutch baby recipe will soon become a favorite in your house–it is in ours. Imagine cranberries, orange zest, sliced almonds and chocolate chips in a baked puffy pancake.
Hey, little Dutch baby, welcome to our lives. We’re so happy you’re here.
I have a feeling it will be a while before we see pancakes on our table again. I have visions of Dutch Baby flavor combinations swirling around in my head. Although, this cranberry-orange-almond-chocolate version is going to be hard to resist making. Hmm, there is a long weekend coming up…
I had heard of Dutch babies but had never made one. When I saw the recipe for a Cranberry Orange Dutch Baby on the Nutmeg Nanny blog, I knew it would soon make an appearance on our Sunday breakfast table. And soon enough, last Sunday morning, before I even got out of bed, I decided it was the perfect morning for a Dutch Baby. Then I got to thinking. What about adding some sliced almonds? And wouldn’t just a bit of dark chocolate add a nice pop of flavor? I popped out of bed and started putting it together.
Although I’m a huge cranberry fan, I’m not sure Jim always appreciates their tartness, so I tossed the chopped cranberries with some confectioner’s sugar to mellow them a bit. He loved his half of the Dutch baby and I loved mine. Was it supposed to be more than two servings? Not in this house.
Now I’m thinking about variations for the future:
- Blueberries with lemon zest and almonds or walnuts
- Pomegranate arils with vanilla and orange zest
- Apples with pecans and caramel, toffee or butterscotch chips
- Plums or prunes with orange zest
- Cherries or dried cherries with vanilla and almonds
How would a mix of whole wheat and all-purpose flour work? You can see where this is going. It’s such an easy breakfast to put together. You do need to allow 30 minutes to rest the batter, and normally that would be a good time to wash the dishes you use, but there isn’t much to clean.
Let me know what kind of Dutch babies you end up making.
Cranberry Orange Almond Chocolate Dutch Baby
You’ll need an immersion blender or regular blender, and a 9” or 10” oven-safe baking dish. I used a 9” glass pie plate, but you could also use a cast iron skillet, or any other type of pie plate or baking dish.
- 2 large eggs
- 1/2 cup 2% or whole milk
- 1/2 cup all-purpose flour
- 1 tablespoon orange zest or zest from 2 oranges, whichever comes first
- 1 teaspoon brown sugar
- 1/2 teaspoon salt
- 3 tablespoons unsalted butter, melted
- 1/3 cup quartered fresh or frozen cranberries tossed with 1 tablespoon confectioner’s sugar
- 1 tablespoon finely chopped chocolate chips – I used Ghirardelli’s 60% bittersweet chocolate chips
- 1 tablespoon + 1 teaspoon slivered almonds
- Confectioner’s sugar, for topping
Add the eggs, milk, flour, orange zest, brown sugar and salt to an immersion blender cup (or blender). Blend until combined. Then, let it sit for 30 minutes. About 20 minutes into the resting time, preheat your oven to 425.
Pour and spread the melted butter in the bottom of the baking dish. Pour in the batter. Sprinkle the top of the batter with the cranberries, chocolate and almonds. Bake for about 15-17 minutes or until the edges are puffed up and golden brown. The center may rise in little pockets as well.
When it’s done, top with a sprinkling of powdered (confectioner’s) sugar and any other toppings you like – for me, that’s maple syrup.
Inspired by: Cranberry Orange Dutch Baby, Nutmeg Nanny
1 year ago on Grabbing the Gusto: Roasted Salmon with Shallot-Grapefruit Sauce
2 years ago: Chipotle Sloppy Joes
3 years ago: Kale and Romaine Caesar Salad
4 years ago: Eggplant and Zucchini Lasagna
5 years ago: Banana Bread