halfbakedharvest4.6
Whole Wheat Dutch Baby with Meyer Lemon Whipped Ricotta
Extra light and airy, kind of like a giant pancake baked in a skillet. It's hinted throughout with vanilla and sweet lemon, and topped with a delicious fresh Meyer lemon whipped ricotta. Each bite is full of bright citrusy lemon flavor, made just sweet enough with a touch of honey.
👥 6 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●blender
- ●food processor
- ●oven
📝 Preparation Steps
1
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.
eggs4honey2 tablespoonsfresh fruit, for serving
Nutrition Facts
calories
633 kcal
serving Size
1 serving
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