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Dutch Baby Pancake with Cranberry Orange Compote

  • Servings5


Dutch Baby Pancake with Cranberry Orange Compote

This puffed pancake is the perfect start to a holiday morning. Unlike traditional pancakes, this one only requires a quick stint in the oven to produce a lovely soufflé effect that sinks soon after it leaves the oven. Its pillowy sunken middle lends itself to cradle all kinds of toppings, either sweet or savoury. Here, we went with a seasonal cranberry compote spiked with some citrus. However, feel free to adorn as you like.


Sprouted flour power

Sprouted flours have been shown to have more available nutrients compared to mature grain flour. They may also contain less starch and be easier to digest.


Dutch Baby Pancake with Cranberry Orange Compote

  • Servings5


  • 1 large navel orange
  • 2 cups (500 mL) fresh or frozen cranberries
  • 3 Tbsp (45 mL) maple syrup
  • 1/4 cup (60 mL) ginger-flavoured kombucha or orange juice
  • 1 tsp (5 mL) vanilla extract, divided
  • 2 large organic eggs
  • 1/3 cup (80 mL) sprouted spelt flour
  • 3/4 cup (180 mL) milk or unsweetened almond milk
  • 1/4 tsp (1 mL) kosher salt
  • 1/2 tsp (2 mL) ground cinnamon
  • 1 Tbsp (15 mL) unsalted butter or vegan butter
  • 3/4 cup (180 mL) plain Greek yogurt of choice
  • 1/4 cup (60 mL) toasted pumpkin seeds or toasted sliced almonds


Per serving:

  • calories226
  • protein10 g
  • total fat 8 g
    • sat. fat3 g
  • total carbohydrates28 g
    • sugars16 g
    • fibre4 g
  • sodium196 mg



Start by making cranberry orange compote. Finely zest orange rind and set aside. Cut away peel and pith from orange. Working over small bowl, cut between membranes to release orange segments into bowl before setting aside.


In small saucepan, place orange zest, cranberries, maple syrup, kombucha or orange juice, and 1/2 tsp (2 mL) vanilla extract. Place over medium heat and cook, stirring often, until cranberries have burst and sauce has thickened to a light jammy consistency, about 5 to 10 minutes. Transfer to heatproof bowl and set aside to cool while making pancake.


Place 8 or 9 in (20 or 23 cm) cast iron pan on middle rack of cold oven before preheating oven to 450 F (230 C).


While oven preheats, in blender, combine eggs, spelt flour, milk, salt, cinnamon, and remaining 1/2 tsp (2 mL) vanilla extract until very well combined (it should resemble the consistency of heavy cream). Set aside for at least 10 minutes. If you want to cut down on morning-of prep time, this batter will keep covered in the refrigerator overnight.


Carefully remove hot cast iron pan from oven and add butter, swirling around to melt and coat bottom and sides. Pour in batter, transfer pan back to oven, and cook until pancake is puffed and golden, about 15 to 20 minutes. Let pancake rest for a minute in pan before transferring to serving plate.


When ready to serve, stir reserved orange segments into cranberry compote. Using kitchen scissors, cut Dutch baby pancake into segments and transfer to serving plates. Top with cranberry orange compote, a dollop of yogurt, and a sprinkle of pumpkin seeds or sliced almonds. Enjoy.



Eggplant-Crusted Mushroom Quiche with Arame

Eggplant-Crusted Mushroom Quiche with Arame

Lime juice and ginger add a tropical whiff to this French-Japanese mashup, where seaweed tendrils and Dijon mustard bring out the umami flavours in mushrooms and eggplant. The ingredients might seem to be strange bedfellows, but they work. The result is somewhere between a quiche and a soufflé, with a gluten-free eggplant crust featuring punchy mustard and citrus. This makes for a hearty vegetarian main for brunch, lunch, or dinner with a side salad, or a filling side dish. Fresh or dried If you don’t have fresh thyme and parsley, use 1 tsp (5 mL) dried thyme (divided) and 1 Tbsp (15 mL) dried parsley. The flavours won’t be as pungent, but a little flavour is better than none.