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
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.