Ricotta Dutch Baby Pancake

Ingredients

Serves 2-4

1 CUP SLICED STRAWBERRIES

1 TABLESPOON LEMON JUICE

2 TABLESPOONS SUGAR, DIVIDED

1/3 CUP WHOLE MILK

1/3 CUP RICOTTA

3 EGGS

1/4 TEASPOON LEMON ZEST

1/2 TEASPOON VANILLA EXTRACT

1/4 TEASPOON FINE SEA SALT

2/3 CUP ALL-PURPOSE FLOUR

2 TABLESPOONS UNSALTED BUTTER, DIVIDED

CONFECTIONERS’ SUGAR, FOR DUSTING

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Instructions

1

Preheat oven to 450˚F. Place two No. 6 Skillets on a baking sheet and transfer to preheated oven for at least 10 minutes.

2

In a small bowl, stir together strawberries, lemon juice and 1 tablespoon sugar. Reserve.

3

Combine milk, ricotta, eggs, lemon zest, vanilla, sea salt, flour, and remaining 1 tablespoon sugar in the pitcher of a blender. Blend until smooth, about 15-20 seconds. Keep batter at room temperature.

4

Remove skillets from the oven and add 1 tablespoon butter to each. Return to the oven for 2 minutes until butter is melted and coats the inside.

5

Remove skillets from the oven and pour half the batter into each skillet. Immediately return to the oven and bake until puffy and golden brown, 20 minutes. Important: Keep the oven door closed during baking! Opening the door will prevent the pancake from rising.

6

Remove pancakes from the oven. Spoon macerated strawberries over the top and dust with confectioners’ sugar. Serve immediately.

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