A Dutch Baby is similar to a pancake, crepe, and popover all in one - and this particular recipe is our family’s new favourite tradition for our Christmas morning breakfast. Using good quality ingredients will make a big difference in taste and texture. Serves 4.

Ingredients

For the Dutch baby

• 4 large eggs 

• 2/3 cup whole milk 

• 2/3 cup white, unbleached flour 

• 2 teaspoons vanilla extract 

• 1 tablespoon of your favourite liquor (brandy, hazelnut, Grand Marnier) 

• 1 teaspoon cinnamon 

• 1 teaspoon freshly ground nutmeg 

• 1/2 teaspoon salt 

• 4 tablespoons butter (split in two)

For the cranberry butter

• 4 tablespoons salted butter, melted 

• 1/4 cup homemade cranberry sauce, warmed 

For serving

• Whipped cream, Cosman & Webb maple syrup, cranberry butter, orange slices

Directions

Preheat oven to 450° F. Add 2 tablespoons butter to a 10-12 inch cast iron skillet and place the skillet in the centre of the oven.

While the skillet is warming, in a blender, combine eggs, milk, flour, vanilla, liquor, cinnamon, nutmeg, salt, and 2 tablespoons melted butter. Blend on high until the batter is well mixed. Pour the batter through a sieve to remove any lumps.

Remove the hot skillet from the oven and pour the batter into the skillet. Place the skillet in the centre of the oven and bake for 20-25 minutes or until the pancake is fully puffed and browned on top. *Do not open the oven when the Dutch Baby is baking.

In the meantime, prepare the cranberry butter: In a medium bowl mix together the butter and cranberry sauce until combined.

Remove the Dutch Baby from the oven and top with cranberry butter, allow it to melt. Cut the Dutch Baby into pieces, plate, and top with whipped cream and Cosman & Webb maple syrup. Serve immediately.

Happy holidays!