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Sweet or Savory Dutch Baby
Sweet or Savory Dutch Baby: The perfect holiday brunch to share.
Dutch Baby with Cranberry-Orange Syrup. / Renee Comet/USA WEEKEND

Pancakes are awfully nice on a winter holiday morning, but with batch griddling its hard to for everyone to sit down and enjoy them together. Enter Dutch Baby. Its one big impressively puffy, golden pancake, and you can make them savory or sweet. Since it deflates slightly as it sits, gather everyone to admire as it emerges from the oven.

Dutch Baby with Cranberry-Orange Syrup

• 1 cup whole milk
• 4 large eggs
• 2 tsps. vanilla extract
• tsp. salt
• 1 cup all-purpose flour
• cup orange marmalade
• cup dried cranberries
• 2 Tbs. butter
• 1 Tbs. sugar

Adjust rack to middle position and heat oven to 425 degrees. Whisk milk, eggs, vanilla, and salt in a medium bowl; vigorously whisk in flour until mostly smooth with a few small lumps; let stand a few minutes and whisk again (for instantly smooth batter use a blender).

Bring marmalade, cranberries, and cup water to a simmer over medium heat; continue to simmer to light syrup consistency, just a few minutes; cover and keep warm.

Meanwhile heat butter in a heavy-bottom medium 10-inch skillet (a cast iron skillet works well) over medium heat until light golden brown. Pour milk mixture into skillet. Transfer to the oven and bake until puffed and golden, 15 to 17 minutes. Without removing Dutch baby from oven, sprinkle with sugar and turn oven to broil. Broil until very puffy and golden brown, a couple of minutes longer. Serve

Serves: 4 to 6

Per serving for 4: 415 calories, 63g carbohydrates, 12g protein, 13g fat (6g saturated), 207mg cholesterol, 2g dietary fiber, 317mg sodium

Dutch Baby With Ham, Leeks and Sharp Cheddar

Prepare leeks by using scissors to clip dark outer leaves, and then slice off root end. Quarter leek lengthwise, then cut crosswise into medium dice. Soak diced leek in 2 changes of water to remove grit and drain well; proceed with recipe. (Feel free to eliminate leeks.)

• 1 cup whole milk
• 4 large eggs
• tsp. salt
• 1 cup all-purpose flour
• 2 Tbs. butter
• 1 medium leek, prepared as described above (about 1 cup)
• Generous cup small-diced ham (about 3 ounces)
• tsp. dried tarragon
• 1 cup grated extra-sharp cheddar cheese

Adjust rack to middle position and heat oven to 425 degrees. Whisk milk, eggs, and salt in a medium bowl; vigorously whisk in flour until mostly smooth with a few small lumps; let stand a few minutes and whisk again (for instantly smooth batter use a blender).

Meanwhile heat butter in a heavy-bottom 10-inch skillet (a cast iron skillet works well) over medium heat. Add leeks and ham; cook until leeks are soft 3 to 4 minutes. Add tarragon; cook a minute or so longer. Pour milk mixture into skillet. Transfer to the oven and bake until puffed and golden, 15 to 17 minutes. Without removing Dutch baby from oven, sprinkle with cheese and turn oven to broil. Broil until very puffy and golden brown, a couple of minutes longer. Serve immediately from the skillet.

Serves: 4 to 6

Per serving for 4: 435 calories, 31g carbohydrates, 24g protein, 23g fat (13g saturated), 249mg cholesterol, 1g dietary fiber, 756mg sodium

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Contributing Editor Pam Anderson is the author of six cookbooks. Her latest is "Perfect One-Dish Dinners" (Houghton Mifflin Harcourt, $32). She blogs at threemanycooks.com.