Cranberry + Lemon Dutch Babies


I have a true addiction to breakfast foods – especially the sweet ones. If I could eat pancakes, french toast, or waffles for every meal, I may just be okay with it. Today is the first day of my mini-vacation, and I started my day off by making these adorable dutch babies. I added some cranberries to make them a bit more festive (as I also decorated for Christmas this morning). They taste as good as they look – it’s a gigantic, thick and fluffy pancake, and takes much less work and time. Here’s my variation of the recipe I used (original found here).


2/3 c sifted flour

2/3 c whole milk

1/4 tsp vanilla extract

1/8 tsp nutmeg

1/8 tsp salt

1/4 tsp cinnamon

1/2 stick butter, sliced

Handful of fresh cranberries

Powdered sugar and lemon zest for seasoning


Preheat oven to 450 degrees F. Place 10″ cast iron pan in oven.

Meanwhile, whisk together flour, milk, vanilla, salt, cinnamon, and nutmeg.

Remove cast iron pan from oven, and place sliced butter in it. Swirl it around to ensure the entire pan is coated. Pour in batter, sprinkle cranberries gently on top, and place immediately back in oven.

Bake for about 12 minutes, until edges are golden brown. Remove from oven, sprinkle with powdered sugar and lemon zest, and serve immediately.

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