Ricotta Dutch Baby Pancake

Ricotta Dutch Baby Pancake

Makes 2 pancakes to serve 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


Directions

1

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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