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.
- 3/4 cup all-purpose flour
- 1⁄4 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 5 eggs
- 1/3 cup ricotta cheese
- juice and zest of 1 lemon
- 1/2 teaspoon vanilla
- 2 tablespoons butter
- 1/2 cup raspberries and blueberries
- 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.
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.