Buckwheat Dutch Baby with Maple Cranberry Sauce
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
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
  1. Heat oven to 400F.
  2. In a blender, combine the eggs, milk, flour, arrowroot, lemon zest, salt, maple syrup and vanilla. Pulse until batter is smooth.
  3. 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.
  4. 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.
  5. Serve the Dutch baby covered in the cranberry sauce and a drizzle of heavy cream.
Nutrition Information
Serving size: ¼ of recipe
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2014/11/buckwheat-dutch-baby-maple-cranberry-sauce.html