Friday, January 4, 2013

Cranberry Orange Dutch Baby (Pannukakku)


This blog is barely a few months old and this is already my second Pannukakku (Finn) recipe. I guess it's the only Finnish food this Finn knows how to make :) My first one used berries and is great when fresh berries are actually in season, but this one's my winter version.


As it bakes, the edges puff up before your eyes, baking into a soft but chewy crust. When you pull it out of the oven, it collapses inward, but still remains my favorite part. While the cranberries heat in the oven, they eventually explode, leaving their tart juice to cover the interior. Balance that tartness with a little maple syrup, and you'll be in heaven.



Cranberry Orange Dutch Baby
Adapted from this recipe
Serves 4

Zest from 1 orange
1/4 cup sugar
3 large eggs
2/3 cup almond milk or whole milk
2/3 cup all-purpose flour
1/8 teaspoon cardamom
1/4 teaspoon ground cinnamon
Pinch of sea salt
1 heaping cup of cranberries, fresh or frozen
2 tablespoons unsalted butter
Maple syrup, for serving

Preheat oven to 425 degrees F.

Place orange zest and sugar in a pile on a cutting board. Using a large knife, chop the sugar and zest until all of the sugar is wet and fully incorporated with the zest.

In a medium bowl, whisk together the eggs and milk. Add in the flour, cardamom, cinnamon, and salt. Whisk to combine. If some chunks of flour remain, it's fine.

Stir in the cranberries.

Place the butter in a 9- or 10-inch cast iron skillet and place in oven. Once butter is melted, swirl the skillet to fully coat the bottom and part way up the sides with butter.

Pour batter into the pan and bake for 20-25 minutes or until puffy and lightly browned.

Serve warm with maple syrup.


Pinit

I'm linking up this recipe at Lemons for LuluDesign Dining and Diapers, & The Humble Brag.

15 comments :

  1. Dutch babies might be my favorite breakfast on cold Saturday mornings and to be honest, I continue eating it until lunch! Cranberry orange ... such a great flavor combination - will have to give this a try, and soon!!!

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  2. I also pick and pick until it's gone. I can't resist! Thanks Mallory!

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  3. Beautiful dish and photography Loretta!

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    1. Thank you Talaia! I just polished off the rest this morning!

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  4. I love dutch babies!! And the combination of orange and cranberry is one of my very favorites - I meant to make cranberry orange cookies this holiday season but forgot. they are on my to-bake list. :)

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    1. Thanks Sally! I did cranberry orange shortbread before Christmas, but they didn't quite turn out like I was imagining. So I redeemed myself with this. I'm pretty sure it worked :)

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  5. I've only ever had a plain dutch baby - this one looks so much prettier! (and I bet it tastes amazing!!)

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    1. Thanks Deborah! Plain is still good, but jazzed up like this...even better!

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  6. This is making me seriously hungry. :) Thanks for linking it up at The Better Half.

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    1. Me too, Jocie. Wish it was still around... :)

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  7. I just got around to making this, and it was SO tasty! The orange zest and cranberries are such a yummy combination. 20 minutes might have been a little too long in my oven, but it was still so tasty that my boyfriend and I devoured the whole thing. Yum!

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    1. Yay! I'm so glad you liked it! It's a recipe that you have to keep a close eye on...

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  9. I made this today for Sunday Breakfast! It was not really enough for a hungry family of 4 but I served it with fruit and everyone was happy! Very yummy and perfect for the leftover cranberries!

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    1. Thanks Nicola! It's usually safe to serve with a little something else because it does go really fast. Glad to hear that you liked it!

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