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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 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.
