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    Home » Recipes » Breakfast » Pancakes and Waffles

    Deer Valley Lemon Ricotta Dutch Baby Pancake

    Published by Melissa on December 28, 2015 | Updated June 10, 2022 | 19 Comments

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    Featured Image for post Deer Valley Lemon Ricotta Dutch Baby Pancake

    A rich, custardy Lemon Ricotta Dutch Baby Pancake studded with blueberries and raspberries and served with a sprinkle of powdered sugar.

    This year for Thanksgiving weekend, I planned a staycation at Deer Valley Resort in Park City, Utah. We stayed in a large two bedroom condo at the luxurious Silver Baron Lodge as guests of Deer Valley.

    Ski season hadn’t started yet, so it was just a a wonderful, relaxing vacation spent with my family. However, the condo would be the perfect place to unwind after a day on the beautiful Deer Valley slopes.

    Collage of Silver-Baron-Lodge-Deer-Valley-Resort

    Every other year my daughter, son-in-law and grandsons go to their other grandma’s house for Thanksgiving dinner. It’s always disappointing not to have them with us for Thanksgiving, so I like to plan something fun on the off years.

    My boys came up and I cooked Thanksgiving dinner in the well equipped, large condo kitchen. While the turkey was in roasting in the oven, we popped down to the pool and enjoyed the soaking tub. It’s almost magical relaxing in the warm water, the steam rising with the snow lightly falling.

    Thanksgiving-Dinner-at-Deer-Valley

    The next day my daughter and her family came up to stay. We hung out in the soaking tub again, rode the The St. Regis Deer Valley Funicular up and down the mountain a couple of times, and picked up a take out White Chicken Chili dinner from the Deer Valley Grocery Cafe.

    After we put the kids to bed, we stayed up and played games. It was great to get some adult time while the kids were sleeping. We also enjoyed the hot tubs on the balconies after the kids were in bed.

    Photo collage from Silver-Baron-Lodge-Pool-Deer-Valley-Resort

    Wednesday night before anyone else arrived, my husband and I had a wonderful dinner at the Brass Tag. I’m still talking about the char on the Brass Tag Burger and their Oven Fired Chimichurri Chips with cheddar, gruyère, bacon 

    Thursday morning we walked over to the Deer Valley Grocery Cafe for breakfast. I ordered and fell in love with their Skilled Fried Lemon Ricotta Dutch Baby Pancake. The Cafe served their Lemon Ricotta Dutch Baby Pancake with blueberries, raspberries, and orange vanilla bean butter.

    Deer-Valley-Grocery-Cafe Collage

    It wasn’t as light and fluffy as some Dutch Baby Pancakes I’ve had, instead it had a rich, custardy texture with a light lemon flavor.

    Luckily, when I asked for the recipe, the Deer Valley Grocery Cafe emailed it to me. Their recipe made 16 6-inch skillet dutch baby pancakes. I decided rather than cook individual dutch baby pancakes I’d make one big one that would serve my whole family. I also changed up the recipe to use my blender to make mixing even easier.

    A rich, custardy Lemon Ricotta Dutch Baby Pancake studded with blueberries and raspberries and served with a sprinkle of powdered sugar.

    I loved my large Lemon Ricotta Dutch Baby Pancake just as much as the one at the Cafe. In fact, I made it again recently to serve to guests. It is super easy to make and the hands on time is so short you can just pop it in the oven and enjoys your guests.

    My grandson rode home from Deer Valley with me and said, “grandma you should get a fancy condo with bunkbeds that we can stay at again soon.” I think he’s right.

    Featured Image for post Deer Valley Lemon Ricotta Dutch Baby Pancake
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    4.67 from 18 votes

    Deer Valley Lemon Ricotta Dutch Baby Pancake

    Prep Time10 mins
    Cook Time10 mins
    Total Time20 mins
    Course: Breakfast
    Servings: 8 servings
    Author: Barbara Schieving
    Prevent your screen from going to sleep

    Ingredients

    • ¾ cup all-purpose flour
    • 1 ⁄4 cup sugar
    • ½ teaspoon baking powder
    • ¼ teaspoon salt
    • 1 cup milk
    • 5 eggs
    • ⅓ cup ricotta cheese
    • juice and zest of 1 lemon
    • ½ teaspoon vanilla
    • 2 tablespoons butter
    • ½ cup raspberries and blueberries

    Instructions

    • Preheat oven to 425° with 12-inch cast iron pan inside.
    • In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
    • In a blender jar, blend milk, eggs, ricotta, lemon juice and zest, and vanilla until smooth. Add to dry ingredients and whisk just until blended.
    • Add butter to hot cast iron and stir until melted. Add batter to cast iron pan and sprinkle berries on top.
    • Bake 10 minutes until golden brown on the edges and set in the middle.

    Notes

    Slightly adapted from Deer Valley Grocery Cafe

    I stayed at the Silver Baron Lodge as a guest Deer Valley, but all opinions expressed are always my own.

    Lemon-Ricotta-Dutch-Baby-Pancake-Collage-Barbara-Bakes

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    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Ladee Tamara

      July 21, 2018 at 8:24 am

      That recipe has my mouth watering! Esp. since I’ve been doing KETO dieting for a week!??

      Reply
    2. Valerie M

      February 04, 2016 at 2:01 pm

      It looks beautiful and you make it sound so good that I gotta pin this to find later when I finally buy a cast iron skillet.

      Reply
      • Barbara Schieving

        February 04, 2016 at 2:22 pm

        Thanks Valerie – definitely give it a try.

        Reply
    3. Darlene

      January 25, 2016 at 10:16 am

      This looks so good! My cast iron stuff is buried with the camping gear. Is there an alternate pan that would work?

      Reply
    4. Laura @ Laura's Culinary Adventures

      January 11, 2016 at 6:47 am

      What a fun way to spend Thanksgiving! This would make a yummy and beautiful breakfast!

      Reply
    5. Nagi@RecipeTinEats

      January 05, 2016 at 11:03 pm

      You had me drooling by the first photo and sentence. This looks so yummy!

      Reply
    6. Foodiewife

      January 02, 2016 at 10:43 am

      Dutch babies are one of my family’s favorite breakfast. Yes, they are easy to make. Adding ricotta is brilliant, and I have some that needs to be used. Soon. I always keep frozen berries, for the winter months. This is perfect. Once again, thanks!

      Reply
    7. Rebeca

      January 01, 2016 at 12:44 pm

      Custardy and delicious! I think I like it better for tea time or dessert than breakfast, though. Maybe if I’d had it with a side of bacon or sausage I might feel differently, though. Thanks for posting! P.S. I made it in a 10″ pan and so I had to cook it 10 min. longer until the center was done. Just sharing in case someone else doesn’t have as big a pan as the recipe calls for.

      Reply
      • Barbara Schieving

        January 01, 2016 at 3:44 pm

        Thanks Rebecca! Well of course, everything’s better with bacon 🙂 Thanks for the tip about the longer cook time on the 10″ pan.

        Reply
      • Sheshe

        February 06, 2022 at 8:03 am

        Thanks for including this. It’s in oven now & looks beautiful. I wouldn’t have tried it without your comment on pan size

        Reply
    8. Maureen | Orgasmic Chef

      January 01, 2016 at 3:33 am

      Oh how sweet that your grandson enjoyed family time together. The condo sounds wonderful but my eye is on the lemon ricotta dutch baby pancake. What a great breakfast!

      Happy New Year, Barbara!

      Reply
    9. Lorraine @ Not Quite Nigella

      December 31, 2015 at 8:43 pm

      Happy New Year mum!! I love it when places share recipes and I’ll definitely want to try this one 😀 I hope that you have a really wonderful 2016. Who knows, maybe we can meet again?! xxx

      Reply
    10. Amy

      December 31, 2015 at 12:19 pm

      Oh my, just perfect, wishing I was there..

      Reply
    11. Chris @ Celebrations At Home

      December 28, 2015 at 2:09 pm

      This looks like a gorgeous place to vacation! And the skillet pancake – I’m drooling…

      Reply
    12. Carol

      December 28, 2015 at 12:46 pm

      What a beautiful place….looks like everyone had a wonderful time. Your Dutch Baby looks delicious. I’ve never made one….we do love lemon and ricotta so that recipe has our names written all over it! What a nice switch up that will be for a weekend breakfast.

      Happy New Year to you and your family, Barbara…

      Reply
    13. Adri

      December 28, 2015 at 10:24 am

      Well it looks like you had a terrific stay at Deer Valley. And how nice to be able to revisit it with this delicious Ricotta Dutch Baby. It looks so very tempting. I adore Dutch Babies, and I will have to give this one a try! Best wishes to you and yours for a terrific 2016!

      Reply
    14. Alison @ Ingredients, Inc.

      December 28, 2015 at 10:04 am

      I have always wanted to make one of these! I think i’ll try with this recipe!

      Reply
    15. Rosa

      December 28, 2015 at 7:15 am

      It looks divine!

      Cheers,

      Rosa

      Reply
    16. Julie Blanner

      December 28, 2015 at 7:05 am

      Oh my word, I can’t wait to try it! Looks like New Year’s brunch to me!

      Reply

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