And here we continue the cranberry kick! YASSS! This whole cranberry thing is going to be a perpetual problem, because if I plan to make a cranberry recipe it means I also plan to have some extra cranberries to have in the final photograph. But that means I have more cranberries to use, which means I’ll plan to make another cranberry recipe, which means I need to get more cranberries to photograph with… you see the issue here? Non-issue, really.
This cute lil’ panqueque was inspired, and very slightly adapted, from Izy at Top with Cinnamon. If you haven’t check her out: DO IT. Gorgeous photos, wonderful recipes… from a 19-year-old. Get it, girl! I’m always impressed!
Anywho. I had a little buckwheat flour leftover from making this loaf, and thought this would be the perfect way to use it. I was also reminded by a dear friend that my “meals for one” unofficial series has dropped off the face of the earth! Sorry, single friends. I do still cook many, MANY, meals for one… I just haven’t been blogging them, necessarily! I’ll step up my game, starting with this little personal dutch baby. I used my 8″ skillet, and think it was the perfect size for this amount of batter.
Blend up your batter, heat up the pan, melt butter, add batter, add cranberries, and BAKE! Then top with some delicious vanilla yogurt and maple syrup. You really can’t go wrong here. Fo reals. SO GOOD!
Have a lovely week! xo
- 1 egg
- ⅓ cup milk
- ½ tsp vanilla extract
- 2 Tbsp buckwheat flour
- 1 Tbsp AP flour
- ¼ tsp baking powder
- pinch of salt
- 1 tsp butter
- ¼ cup chopped fresh cranberries
- yogurt & maple syrup, for serving
- Place an 8" cast-iron pan, or small pie dish, in the oven, and preheat the oven to 425 F.
- Whisk together the egg, milk, and vanilla extract. Separately, whisk together the flours, baking powder, and salt. Add the wet and dry ingredients together and whisk until smooth (I use an immersion blender to get them as smooth as possible, but blend for the shortest possible amount of time!).
- When the oven is hot, add the butter to the hot pan, and return it to the oven until melted. When the butter has melted, pour the batter into the pan with the butter, and then scatter the cranberries on top of the batter. Bake for 12-14 minutes.
- Serve warm, topped with yogurt and maple syrup.
omg your dutch babies are so much neater than mine. mine are always HUGE and seem like they’re exploding out of the pan!
Ha! Mine usually are too, but I think the buckwheat weighed it down… I kinda wish it would puff and explode! Either way: tasty AF! xo
I have a bag of cranberries waiting to be added to a recipe! This dutch baby looks absolutely delicious, Mary!!
Yes yes yes USE THEM!! Thanks, Lisa! Xo
I would love to try these but I can’t eat gluten. How about substituting some oat flour for the AP flour?
Hi Michelle! I don’t personally have experience making a GF dutch baby, so I don’t feel qualified to answer that! Definitely let me know how it goes if you try it — and check out these two GF dutch baby recipes: one from The Bojon Gourmet and one from Snixy Kitchen! Enjoy! xo