Brunch Fave

 
 
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Yummy breakfast

This Dutch baby recipe is a big hit in my family. We sometimes mix it up with different fruit and toppings like Nutella, powdered sugar, or a squeeze of lemon.

To describe Dutch baby pancakes is like a love child of a pancake, a crepe, and a popover — all in one giant skillet. And for you aficionados, it’s sometimes called a German pancake. Breakfast and Brunch feel extra fancy when we make this. It really makes our day a little extra special.

Ingredients

  • 1/4 cup granulated sugar

  • Zest of 1 lemon

  • 4 tablespoons salted butter, at room temperature

  • 4 large eggs, at room temperature

  • 2/3 cups whole milk, at room temperature

  • 2/3 cup all-purpose flour

  • 1/2 teaspoon kosher salt

  • 2 teaspoons vanilla extract

  • 2 cups fresh strawberries, sliced (optional)

  • 8 ounces whole milk ricotta cheese

  • 1/4-1/2 cup powdered sugar, using to your taste

  • 2 teaspoons vanilla extract

Instructions

  • Preheat the oven to 450 degrees. In a bowl, combine the sugar and lemon. Toss 1 1/2 cups sliced strawberries with 2 tablespoons of lemon sugar. Set aside.

  • 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.

  • 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 (optional), 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.

  • 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.

  • Serve the dutch baby with additional lemon sugar, berries, cream or Nutella. Enjoy while it’s warm!

 
Maria Lord