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