CategoryDifficultyIntermediate
Lemon Ricotta Dutch Baby
Yields6 Servings
Prep Time15 minsCook Time12 minsTotal Time27 mins
 3 eggs
 1 cup reduced fat milk
  cup all-purpose flour
 ½ cup part-skim ricotta cheese
 1 tbsp fresh lemon juice
 1 tbsp lemon zest
 2 tsp raw cane sugar
 1 tbsp unsalted butter
 ½ cup blueberries
 ¼ cup maple syrup
1

Place large oven-safe skillet in oven; preheat oven to 450°.

2

In large bowl, whisk eggs 3 minutes or until frothy. Whisk in milk, flour, cheese, lemon juice, lemon zest and sugar; let stand 10 minutes.

3

Add butter to hot skillet; carefully swirl to coat. Add batter to skillet; bake 12 minutes or until golden brown.

4

Cut Dutch baby into 6 slices; sprinkle with blueberries and drizzle with syrup.

Ingredients

 3 eggs
 1 cup reduced fat milk
  cup all-purpose flour
 ½ cup part-skim ricotta cheese
 1 tbsp fresh lemon juice
 1 tbsp lemon zest
 2 tsp raw cane sugar
 1 tbsp unsalted butter
 ½ cup blueberries
 ¼ cup maple syrup

Directions

1

Place large oven-safe skillet in oven; preheat oven to 450°.

2

In large bowl, whisk eggs 3 minutes or until frothy. Whisk in milk, flour, cheese, lemon juice, lemon zest and sugar; let stand 10 minutes.

3

Add butter to hot skillet; carefully swirl to coat. Add batter to skillet; bake 12 minutes or until golden brown.

4

Cut Dutch baby into 6 slices; sprinkle with blueberries and drizzle with syrup.

Notes

Lemon Ricotta Dutch Baby