Ingredients
For the Dutch Pancake
115 gr milk
50 gr AP flour
25 gr sugar
5 gr vanilla
3 free range eggs
⅓ nutmeg
⅓ stick of butter
For the Sumac Cranberry Sauce
680 gr cranberries
200 gr sugar
15 gr sumac
15 gr gin
For serving
Cranberry sumac sauce
Yogurt
Powdered sugar
Directions
Step 1
For the Sumac Cranberry Sauce:
Step 1
In a small pot add all the ingredients and cook until the cranberries soften. Approximating 35 minutes. Set aside.
680 gr cranberries
200 gr sugar
15 gr sumac
15 gr gin
Step 2
For the Dutch Pancake:
Step 1
Preheat your oven to 425F or 220C with a cast iron pan in it.
Step 2
In a bowl whisk eggs, milk, sugar, vanilla, and nutmeg until combined.
3 free range eggs
115 gr milk
25 gr sugar
5 gr vanilla
⅓ nutmeg
Step 3
Add the flour and whisk just until fully incorporated.
50 gr AP flour
Step 4
Add the butter to the hot pan, once melts, add all the batter in.
⅓ stick of butter
Step 5
Bake for 20 min.
Step 6
Remove from the oven and add the cranberry sauce, drizzle maple syrup, add a scoop of yogurt/sour cream, and sprinkle powdered sugar on top.
Cranberry sumac sauce
Yogurt
Powdered sugar
