Lemon Strawberry Dutch Baby with Ricotta Cream

Lemon Strawberry Dutch Baby with Ricotta Cream


Great for breakfast and brunch...but even better for breakfast-for-dinner!
  • ¼ cup granulated sugar
  • Zest of 1 lemon
  • 4 tablespoons salted butter, at room temperature
  • 4 large eggs, at room temperature
  • ⅔ cups whole milk, at room temperature
  • ⅔ cup all-purpose flour
  • ½ teaspoon kosher salt
  • 2 teaspoons vanilla extract
  • 2 cups fresh strawberries, sliced
  • 8 ounces whole milk ricotta cheese
  • ¼-1/2 cup powdered sugar, using to your taste
  • 2 teaspoons vanilla extract
  1. Preheat the oven to 450 degrees F.
  2. In a bowl, combine the sugar and lemon. Toss 1½ cups sliced strawberries with 2 tablespoons of the lemon sugar. Set aside.
  3. 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.
  4. 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.
  5. 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!

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