Tired of feeling like a short order cook as you make breakfast all morning? This buckwheat Dutch baby with maple cranberry sauce is baked in the oven, so it requires no flipping or standing over a stove for hours while everyone else gets to eat and make merry!
Yield: 4 servings
Ingredients
For the Dutch baby
2 large eggs
¼ cup plus 2 tbsp milk
½ cup buckwheat flour
3 tbsp arrowroot or cornstarch
zest from ½ lemon
⅛ tsp sea salt
2 tbsp maple syrup
1 tsp vanilla extract
1 tbsp butter, plus more for serving
For the cranberries
2 cups cranberries
2 tbsp maple syrup
Instructions
Heat oven to 400F.
In a blender, combine the eggs, milk, flour, arrowroot, lemon zest, salt, maple syrup and vanilla. Pulse until batter is smooth.
Heat an 8-inch cast-iron skillet over medium heat. Melt the butter in the skillet, swirling to coat the pan. Remove from the heat and pour in the batter. Bake for 22-24 minutes, or until golden brown and puffy.
For the cranberries, combine the cranberries and syrup in a small saucepan over medium heat. Cook until the cranberries start to break down and the sauce is thickened, 8-10 minutes. Add more maple syrup, to taste.
Serve the Dutch baby covered in the cranberry sauce and a drizzle of heavy cream.