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Dutch Baby Pancake with Lemon Ricotta
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course:
Breakfast
Keyword:
Breakfast
Servings:
8
servings
Author:
Barbara Schieving
Cook Mode
Prevent your screen from going to sleep
Ingredients
¾
cup
all-purpose flour
¼
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