halfbakedharvest4.4
Lemon Strawberry Dutch Baby with Ricotta Cream
Great for breakfast and brunch...but even better for breakfast-for-dinner!
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●food processor
- ●whisk
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 450 degrees F.2. In a bowl, combine the sugar and lemon. Toss 1 1/2 cups sliced strawberries with 2 tablespoons of the lemon sugar. Set aside. 2. Using an electric mixer, whisk together the eggs, milk, flour, salt, vanilla, and 2 tablespoons melted butter until the batter is smooth, about ⏱️ 1 minute. Make sure no large clumps of flour remain. 3. Melt the butter in a 10-12 inch cast iron skillet set over medium heat. Allow the butter to brown until it smells toasted and is a deep golden color, about ⏱️ 3-4 minutes. Pour the batter into the hot skillet. Arrange 4-5 sliced strawberries over the batter, then sprinkle with 1-2 tablespoons lemon sugar. Place the skillet in the center of the oven and bake for ⏱️ 15 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 dutch baby.4. Meanwhile, make the cream. Whip the ricotta in a food processor until smooth and creamy. Add the powdered sugar and vanilla, pulse to combine. The cream can be kept in the fridge for up to 3 days. 6. Serve the dutch baby with additional lemon sugar, berries, and cream. Enjoy!
fresh strawberries, sliced2 cupslarge eggs, at room temperature4
Nutrition Facts
calories
347 kcal
serving Size
1 serving
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