Lemon Ricotta Dutch Baby
by Mike Egrie | Apr 3, 2023
Category Side Difficulty Intermediate
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 15 minsCook Time 12 minsTotal Time 27 mins
3 eggs
1 cup reduced fat milk
⅔ 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
⅔ 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.