Brown Butter Skillet Cake With Berry Compote

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.