Whole Wheat Dutch Baby with Meyer Lemon Whipped Ricotta

There’s something magical about a Whole Wheat Dutch Baby with Meyer Lemon Whipped Ricotta that takes breakfast or brunch to new heights. Just the thought of this puffy, golden pancake emerging from the oven, its edges crisp and the center soft, fills me with excitement. I remember the first time I made it; I invited friends over for a lazy Saturday morning. As the aroma filled the kitchen, they couldn’t help but gather around, eager to see what was baking. When I pulled it out, it was a sight to behold—like a fluffy cloud, perfectly puffed, just waiting to be adorned with luscious toppings.

What makes this dish truly special is the combination of whole wheat flour and the bright, zesty flavor of Meyer lemons. I love the way the creamy, whipped ricotta complements the pancake’s texture, creating a delightful balance of flavors. It’s a dish that’s not only visually stunning but also incredibly satisfying. As we topped it with fresh fruit and a light drizzle of honey, I could see the smiles on everyone’s faces. This is more than just a recipe; it’s a memory-maker, a reason to gather, and an excuse to indulge in something truly delicious.

Whether it’s a weekend gathering or a special occasion, serving up a Whole Wheat Dutch Baby with Meyer Lemon Whipped Ricotta is bound to impress. It’s quick to prepare yet feels like a treat that took hours in the kitchen. So, let’s dive into the joy of creating this delightful dish together!

Ingredients for Whole Wheat Dutch Baby with Meyer Lemon Whipped Ricotta

The ingredients for Whole Wheat Dutch Baby with Meyer Lemon Whipped Ricotta come together beautifully, showcasing the harmony between health and flavor. Each component plays a vital role in achieving the perfect texture and taste. You’ll find that the whole wheat flour creates a nutty base, while the Meyer lemon provides a refreshing zing that brightens the dish. The addition of fresh fruit and honey brings everything together, making every bite an experience to savor.

• 4 tablespoons salted butter: This adds richness and flavor, creating a lovely crispy edge as it melts in the hot skillet.
• 4 eggs: The key ingredient that gives the Dutch baby its light and airy texture.
• 2/3 cup whole milk: It adds creaminess to the batter, helping to create that perfect puff.
• 2/3 cup white whole wheat or all-purpose flour: This flour is a healthier alternative that still provides a delightful taste and texture.
• 2 teaspoons vanilla extract: A splash of vanilla enhances the overall flavor profile of the pancake.
• 1/2 teaspoon kosher salt: Balances the sweetness and enhances the flavors.
• powdered sugar and/or maple syrup, for serving: A sweet finish that complements the dish beautifully.
• fresh fruit, for serving: Adds a pop of color and freshness, making each bite even more enjoyable.
• 2 cups whole milk ricotta cheese: Provides a creamy, luxurious topping that pairs perfectly with the fluffy pancake.
• 1/4 cup heavy whipping cream: Whips up beautifully to create a decadent texture for the ricotta topping.
• 2 tablespoons honey: Sweetens the ricotta, enhancing its flavor and making it irresistible.
• 1 zest and juice of a Meyer or regular lemon: Infuses a bright, zesty flavor into the whipped ricotta.

Directions for Whole Wheat Dutch Baby with Meyer Lemon Whipped Ricotta

Making the Whole Wheat Dutch Baby with Meyer Lemon Whipped Ricotta is a delightful process that will have your kitchen filled with tempting aromas. Follow these steps to create the perfect puffy pancake and creamy topping.

1. Preheat the oven to 450 degrees F. Place 2 tablespoons butter in a 10 inch cast iron skillet. Place the skillet in the center of the oven for 5 minutes. This will ensure your skillet is hot enough to create that beautiful, crispy edge.
2. In a blender, combine the eggs, milk, flour, vanilla, salt, and the remaining 2 tablespoons melted butter. Blend on high for 30 seconds to one minute or until the batter is smooth. Make sure no large clumps of flour remain, as this will affect the texture of your Dutch baby.
3. Remove the hot skillet from the oven and carefully pour the batter into the skillet. Immediately place the skillet back in the center of the oven and bake for 20 to 25 minutes or until the pancake is fully puffed and browned on top. Do not open the oven during the first 15 minutes of cooking, as this can deflate your pancake.
4. Meanwhile, prepare the whipped ricotta. In the bowl of a food processor, combine the ricotta and cream. Pulse until smooth and creamy, about 2 to 3 minutes. The longer you pulse, the creamier it will become.
5. Add the honey and lemon juice to the ricotta mixture and pulse to combine. Stir in the lemon zest. Taste, adding more honey if needed to sweeten. This creates a deliciously creamy topping that’s perfect for your Dutch baby.
6. Remove the Dutch Baby from the oven and top with the whipped ricotta, fresh fruit, powdered sugar, and maple syrup as desired. Serve immediately and enjoy the delightful combination of flavors!

Things Worth Knowing

Helpful Notes about Whole Wheat Dutch Baby with Meyer Lemon Whipped Ricotta

Here are some helpful tips to make your experience with the Whole Wheat Dutch Baby with Meyer Lemon Whipped Ricotta even better. Each suggestion is designed to enhance your dish and ensure a delicious outcome.

• Storage: If you have leftovers, store the Dutch baby in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to restore its texture.
• Freezing: You can freeze the baked pancake! Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It will keep well for up to 3 months.
• Pairing: Serve this dish with crispy bacon or a light salad for a delightful brunch spread.
• Variations: Consider adding spices like cinnamon or nutmeg to the batter for a warm flavor twist.
• Toppings: Mix and match toppings! Try using yogurt instead of whipped ricotta, or drizzle with chocolate sauce for a dessert-style treat.

Serving Suggestions

When it comes to serving the Whole Wheat Dutch Baby with Meyer Lemon Whipped Ricotta, there are so many delightful options to consider. Here are some ideas to inspire you:

• Brunch gatherings: Perfect for a leisurely brunch with friends, pair it with coffee or tea for a comforting start to the day.
• Fruit toppings: Use a variety of seasonal fruits like strawberries, blueberries, or peaches to add brightness and flavor.
• Sweeteners: Offer maple syrup, honey, or agave syrup on the side for guests to drizzle over their servings.
• Serving size: Cut the Dutch baby into wedges for easy serving, allowing everyone to customize their toppings.
• Occasions: Ideal for special occasions such as birthdays or holidays, making your table feel festive and inviting.
• Storage tips: If you’re making this for a gathering, prepare the whipped ricotta ahead of time and store it in the fridge until ready to serve. This saves time and adds convenience.

FAQ

Conclusion

In summary, the Whole Wheat Dutch Baby with Meyer Lemon Whipped Ricotta is a delightful dish that combines simplicity, flavor, and visual appeal. It’s perfect for any occasion, whether it’s a casual weekend brunch or a festive gathering. I encourage you to try making this recipe; it’s easy, satisfying, and sure to impress your family and friends. Don’t miss out on this delicious treat—give it a go and create your own fond memories!

Whole Wheat Dutch Baby with Meyer Lemon Whipped Ricotta

The ultimate comfort food for brunch, this Whole Wheat Dutch Baby with Meyer Lemon Whipped Ricotta is light, fluffy, and bursting with flavor. Topped with creamy ricotta and fresh fruits, it's a delightful dish that's easy to make and perfect for sharing. Treat yourself to this delicious recipe tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Breakfast

Cuisine American

Servings 6 servings

Calories 300 kcal

Equipment

• Wooden Spoon
• Frying Pan
• Skillet
• Blender
• Baking Sheet
• Food Processor
• Oven

Ingredients

  

• 4 tablespoons salted butter
• 4 eggs
• 2/3 cups whole milk
• 2/3 cup white whole wheat or all-purpose flour
• 2 teaspoons vanilla extract
• 1/2 teaspoon kosher salt
• powdered sugar and/or maple syrup, for serving
• fresh fruit, for serving
• 2 cups whole milk ricotta cheese
• 1/4 cup heavy whipping cream
• 2 tablespoons honey
• 1 zest and juice of a Meyer or regular lemon

Instructions

 

• 1. Preheat the oven to 450 degrees F. Place 2 tablespoons butter in a 10 inch cast iron skillet. Place the skillet in the center of the oven for 5 minutes.
• 2. In a blender, combine the eggs, milk, flour, vanilla, salt, and 2 tablespoons melted butter. Blend on high for 30 seconds to one minute or until the batter is smooth. Make sure no large clumps of flour remain.
• 3. Remove the hot skillet from the oven and pour the batter into the skillet. Place the skillet in the center of the oven and bake for 20-25 minutes or until the pancake is fully puffed and browned on top. DO NOT open the oven during the first 15 minutes of cooking or you might deflate your pancake.
• 4. Meanwhile, make the whipped ricotta. In the bowl of a food processor, combine the ricotta and cream. Pulse until smooth and creamy, about 2-3 minutes. Add the honey and lemon juice, pulse to combine. Stir in the lemon zest. Taste, adding more honey if needed to sweeten.
• 5. Remove the Dutch Baby from the oven and top with whipped ricotta, fruit, powdered sugar, and maple syrup. EAT.

Notes

• Tip 1: If you have leftovers, store the Dutch baby in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to restore its texture.
• Tip 2: You can freeze the baked pancake! Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It will keep well for up to 3 months.
• Tip 3: Serve this dish with crispy bacon or a light salad for a delightful brunch spread.
• Tip 4: Consider adding spices like cinnamon or nutmeg to the batter for a warm flavor twist.
• Tip 5: Mix and match toppings! Try using yogurt instead of whipped ricotta, or drizzle with chocolate sauce for a dessert-style treat.

Keyword Breakfast Recipes, Dutch Baby Pancake, Meyer Lemon Ricotta, Wholesome Brunch