Next time you want to make pancakes, try this dutch baby pancake! It’s easy to make and perfect when you need a special brunch idea (it’s so pretty right!?). The whipped lemon ricotta topping brings such a fresh and amazing flavour.
What’s a Dutch Baby Pancake?
Sometimes called a German pancake, it’s a big fluffy pancake baked directly in a cast iron skillet in the oven. You’ll get crispy edges and the texture is between a pancake, a crepe and a popover.
I’m pretty sure this brunch will impress anyone at your table. Plus, the batter is incredibly easy to make. We just blend all the ingredients together.
Ingredients for Dutch Baby Pancake
You probably already have all the ingredients at home. You’ll need:
- Flour: white all-purpose flour.
- Milk: cow milk or plant-based milk.
- Eggs: preferably at room temperature.
- Maple syrup: to sweetened the batter.
- Vanilla extract
You’ll also need butter to cook the pancake.
How to Serve it?
I love to add fresh fruits, maple syrup and powdered sugar on top. Also, you need to try this lemon whipped ricotta. It’s super fresh and brings such an amazing taste.
- Fruits: use whatever fruits in season or the ones you have on hand. Here, I decided to add strawberries and blueberries.
- Maple syrup: use quality maple syrup.
- For the lemon whipped ricotta: simply use a hand mixer and add ricotta cheese to a bowl. Mix for about 1 minute. Add lemon zest, vanilla extract and powdered sugar and blend again. You can also serve it with whipped cream instead.
I don’t have a cast iron skillet, what can I use instead?
Simply use a circular cake pan either in aluminum or glass.
Dutch Baby Pancake with Whipped Lemon Ricotta
4
servings10
minutes20
minutes30
minutesNext time you want to make pancakes, try this dutch baby pancake! It’s easy to make and perfect when you need a special brunch idea (it’s so pretty right!?). The whipped lemon ricotta topping brings such a fresh and amazing flavour.
Ingredients
- Dutch Baby Pancake
2 eggs at room temperature
½ cup of milk of choice (cow milk or plant-based)
½ cup of white all purpose flour
1 tbsp of maple syrup
1 tsp of vanilla extract
¼ tsp of salt
2 tbsp of unsalted butter
- Whipped Lemon Ricotta (optional)
280g of ricotta
Zest of 1 lemon
½ tsp of vanilla extract
1 tbsp of powdered sugar
- Serve it with: fresh fruits and powdered sugar
Instructions
- Place a cast iron skillet (9-10 inches) in the middle of the grill in your oven. Preheat the oven to 425F with the cast iron in it. Make sure you leave the cast iron skillet for a period of at least 8 minutes. We want to make sure it’s hot when adding the batter.
- In a blender, combine the eggs, milk, flour, maple syrup, vanilla extract and salt. Blend for 20-30 seconds until you get a smooth texture. Scrape down the edges of the blender with a spatula as necessary.
- When the oven is at 425F, remove the cast iron skillet. Add the butter directly to the skillet and allow the butter to melt. Make sure it spreads evenly in the skillet. Pour the pancake batter and cook for 17-20 minutes.
- To make the whipped lemon ricotta, simply use a hand mixer (or food processor) and add ricotta to a bowl. Mix for about 1 minute, until you get a smooth texture. Add lemon zest, vanilla extract and powdered sugar and blend again. You can also serve it with whipped cream instead.
- Serve the dutch baby pancake with fruits, powdered sugar and whipped lemon ricotta.
