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.
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.
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.
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.
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.
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.
Deer Valley Lemon Ricotta Dutch Baby Pancake
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
I stayed at the Silver Baron Lodge as a guest Deer Valley, but all opinions expressed are always my own.
Ladee Tamara
That recipe has my mouth watering! Esp. since I’ve been doing KETO dieting for a week!??
Valerie M
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.
Barbara Schieving
Thanks Valerie – definitely give it a try.
Darlene
This looks so good! My cast iron stuff is buried with the camping gear. Is there an alternate pan that would work?
Laura @ Laura's Culinary Adventures
What a fun way to spend Thanksgiving! This would make a yummy and beautiful breakfast!
Nagi@RecipeTinEats
You had me drooling by the first photo and sentence. This looks so yummy!
Foodiewife
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!
Rebeca
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.
Barbara Schieving
Thanks Rebecca! Well of course, everything’s better with bacon 🙂 Thanks for the tip about the longer cook time on the 10″ pan.
Sheshe
Thanks for including this. It’s in oven now & looks beautiful. I wouldn’t have tried it without your comment on pan size
Maureen | Orgasmic Chef
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!
Lorraine @ Not Quite Nigella
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
Amy
Oh my, just perfect, wishing I was there..
Chris @ Celebrations At Home
This looks like a gorgeous place to vacation! And the skillet pancake – I’m drooling…
Carol
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…
Adri
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!
Alison @ Ingredients, Inc.
I have always wanted to make one of these! I think i’ll try with this recipe!
Rosa
It looks divine!
Cheers,
Rosa
Julie Blanner
Oh my word, I can’t wait to try it! Looks like New Year’s brunch to me!