A quick and easy breakfast treat, made better with a large dollop of whipped cream and warm blood orange syrup. If you can't find blood oranges, any citrus will work.
Blood Orange Syrup:
1/2cupblood orange juiceabout 3-4 oranges
1tsp.cornstarchoptional for thickening - you can omit and just simmer/reduce
Dutch Baby Batter:
1/4tsp.kosher saltor pinch of table salt
2Tbsp.freshly squeezed orange juice
Powdered sugarfor dusting
Whipped Cream or Ice Creamoptional, but desirable
Prepare Orange Syrup: In a small saucepan, whisk together the sugar and cornstarch. Whisk in orange juice. Bring to a boil over medium-high heat, then lower heat to medium low and allow to simmer until reduced by half and thickened. Keep warm.
Preheat oven to 425° F. and lightly oil an oven-proof skillet or round baking dish.
Melt 2 Tbsp. in the microwave and then pour into a blender or food processor. Add the eggs, milk, flour, sugar, vanilla extract, salt, orange juice and zest. Blend batter until smooth.
Pour batter in to prepared skillet and place in the pre-heated oven. Bake pancake until puffed and golden brown all over, about 18-22 minutes. It will deflate as soon as it’s removed from the oven. Don’t despair. That’s what it is supposed to do.
Dust pancake generously with powdered sugar and top with whipped cream. Spoon warm orange syrup over top and server.