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!
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.