Brown Butter Skillet Cake With Berry Compote

15m
Prep Time

30m
Cook Time

45m
Ready In

Recipe: #22097

December 12, 2015

Categories: Breakfast, Desserts, Cakes, Eggs, Cranberry, Austrian, Christmas Thanksgiving, Vegetarian, Butter/Margarine, Kosher Dairy, more

recipe by:
ellie

"Recipe source: Saveur (December 2015)"

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (254.2 g)
Calories 372.9
Total Fat - 14 g
Saturated Fat - 6.7 g
Cholesterol - 230.3 mg
Sodium - 584.7 mg
Total Carbohydrate - 50.7 g
Dietary Fiber - 5.8 g
Sugars - 24.6 g
Protein - 13.7 g
Calcium - 127.5 mg
Iron - 2.5 mg
Vitamin C - 9.6 mg
Thiamin - 0.2 mg

Step 1

In a saucepan over medium heat heat 1 cup cranberries, 3 tablespoons sugar, the wine, lemon juice and 1/4 teaspoon salt and cook stirring until berries burst and sauce thickens (8-10 minutes). Puree sauce in a blender (I would use and immersion blender) and then return to saucepan over medium heat. Stir in remixing 1/2 cup cranberries and cook until softened (5 minutes). Remove sauce from heat.

Step 2

In a bowl whisk together the milk, flour, egg yolks and vanilla seeds until combined.

Step 3

In a separate bowl whisk the egg whites until frothy and then add the remaining 3 tablespoons sugar and 1/2 teaspoon salt whisking until soft peaks form. Fold into the batter until combined.

Step 4

In a non-stick skillet heat the butter over medium heat and cook until it begins to brown (under 5 minutes). Pour batter into skillet and cook (do not stir) until it is set on the bottom (about 5 minutes). Flip pancake and cook until set (5 minutes).

Step 5

Slide pancake onto a cutting board and tear into pieces.

Step 6

Transfer the pieces to a serving dish and dust with the confectioners' sugar. Sprinkle with almonds and garnish with mint sprig. Serve warm with the cranberry compote spooned over top.