Strawberry Ricotta Dutch Baby is a delicious breakfast or brunch recipe that the entire family will love. This giant fluffy pancake is a great way to serve a few people at a time and it is a very easy recipe to make. The next time that you want a special breakfast, you should give this recipe a try!
A Dutch Baby is a German pancake. It is a cross between a pancake and a giant popover. If you have ever had a popover, which is an airy pastry that rises high into a dome and has a moist, airy, eggy center, you will see that this is a similar concept just on a larger scale. The batter is quickly made in a blender, then baked in a cast iron skillet which you preheat in the oven so the batter is poured into a hot pan.
Strawberry Ricotta Dutch Baby would make an amazing brunch dish on a special occasion like Easter Sunday or Mother’s Day.
If you like a baked pancake, you might also like, Baked Berry Pancake. If you have never made popovers before, check out Parmesan Chive Popovers.
For other pancake ideas for breakfast check out Bananas Foster Pancakes, Strawberry Whole Grain Pancakes, Red Velvet Pancakes, Pumpkin Oatmeal Pancakes, Caramel Apple Pancakes, Blueberry Cinnamon Pancakes, Gingerbread Pancakes and Strawberry Banana Pancakes.
If you are a fan of strawberries, check out 20 Simple Summer Strawberry Recipes.
SOME THINGS TO KNOW: FAQ’S
INGREDIENT TIPS:
- Make sure your eggs are at room temperature to achieve a more uniform batter. Room temperature eggs mix more thoroughly into the batter, which can help the Dutch baby rise more uniformly. Read Do You Really Need to Bake with Room Temperature Eggs?
- Adding ricotta cheese to the dutch baby creates a slightly more dense. You can omit the ricotta if you want a lighter puffier version.
- Opt for fresh, whole-milk ricotta cheese for the best flavor and texture. The creaminess of fresh ricotta adds a wonderful texture to the dutch baby. If your ricotta has excess liquid, drain it before adding it to the batter to prevent a soggy pancake.
- Use fresh strawberries for the best flavor and texture. Dice them into small pieces to ensure they cook quickly and integrate well with the pancake.
- Ricotta Cheese is something that you can make at home using pantry ingredients. . It is incredibly easy, fast and tastes much fresher than the store bought brands. Check out this easy recipe for Ricotta Cheese.
SPECIAL EQUIPMENT NEEDED:
- Blender: To create a smooth, lump-free batter. The blender makes it easy to thoroughly mix the wet ingredients with the dry ingredients, ensuring that the ricotta cheese is fully incorporated into the mixture for a creamy texture
- Oven-Safe Skillet: Preferably Cast Iron: A medium-sized (about 10-inch) cast iron skillet is ideal for making Dutch babies. Cast iron skillets are excellent at retaining heat, which is crucial for achieving the characteristic puff and crispy edges of a Dutch baby. Check out 5 Tips for Baking in a Cast Iron Skillet. If you do not have a cast iron skillet, any oven-safe skillet will do, but the results may vary slightly. Make sure that the alternative skillet can withstand oven temperatures of 400°F.
- Safety Equipment: Oven mitts are necessary for safely handling the hot skillet when it is moved from the oven to the stovetop and vice versa.
- Cutting Board and Knife: For dicing the strawberries. A sharp knife and stable cutting board make prepping the strawberries easy and safe.
SUBSTITUTIONS:
- You could replace the all purpose flour in the recipe with whole wheat flour. This will result in a denser pancake.
- The whole milk can be substituted with 2% milk, half and half, almond milk or oat milk ,at a one to one cup milk even swap.
- Almost any fresh fruit or berry can be substituted for the strawberries. Blueberries, raspberries, sliced peaches, or mixed berries make excellent alternatives.
- You can leave out the ricotta cheese if you want a lighter batter and a more puffy pancake. You can replace the ½ cup of ricotta with an extra ½ of milk.
- Unfortunately, eggs are a crucial ingredient for the structure and lift of the Dutch baby, and there is not a direct substitute that will yield the same results.
- For coating the skillet, neutral oils like canola or vegetable oil can be used in place of butter.
HOW TO STORE STRAWBERRY RICOTTA DUTCH BABY:
- This strawberry ricotta dutch baby pancake will be best served directly from the oven. It will start to deflate soon after being removed from the oven. That being said, you can certainly save the leftovers if you have any!
- The dutch baby can be stored in the refrigerator for up to 2 days. Keep in mind that the texture may become slightly softer over time. Allow the Dutch Baby to cool to room temperature to prevent condensation from forming inside the storage container, which can make it soggy. Transfer the cooled Dutch Baby to an airtight container.
- The strawberry ricotta dutch baby can be frozen for up to 3 months. Make sure the dutch baby is completely cool before freezing it to maintain the best quality. Wrap it tightly in plastic wrap and then place it into a resealable freezer bag or an airtight container.
HOW TO REHEAT STRAWBERRY RICOTTA DUTCH BABY:
- To reheat the dutch baby, preheat your oven to 350°F (175°C). Place the dutch baby onto a baking sheet and heat it for about 5-10 minutes or until it is warmed through.
- While using a microwave is quicker, it’s not recommended for reheating a dutch baby if you are hoping to retain any of its original crispiness. The microwave tends to make it soft and rubbery. If you are in a rush, microwave it on a microwave-safe plate, covered with a microwave-safe lid or paper towel, for about 30 seconds to 1 minute or until warmed through.
Add the eggs, vanilla, ricotta cheese, milk, sugar, flour, baking powder and salt into a blender.
Blend about 30 seconds until the batter is smooth with no lumps.
Place a 10-12 inch cast iron skillet into the hot oven. Heat the pan for 10 minutes. Remove the skillet from the oven. Add 2 tablespoons of butter to coat the pan or spray cooking spray to coat. Use a pastry brush to coat the entire inside of the pan with the melted butter. Pour the batter into the hot skillet and sprinkle the strawberries over the batter.
Bake for 20- 25 minutes until puffed and golden brown.
Preheat the oven to 400 degrees Place a 10-12 inch cast iron skillet into the hot oven. Heat the pan for 10 minutes. While the pan is heating, combine your pancake batter ingredients. Add the eggs, vanilla, ricotta cheese, milk, sugar, flour, baking powder and salt into a blender. Blend about 30 seconds until the batter is smooth with no lumps. You could do this in a food processor as well. You can also mix the batter by hand in a large bowl with an electric mixer or whisk. Start by beating the eggs. Add the vanilla, ricotta and milk. Combine them well. Add the sugar, flour, baking powder and salt. Mix them into the wet ingredients until they are thoroughly combined and you have a smooth batter. Remove the skillet from the oven. Add 2 tablespoons of butter to coat the pan or spray cooking spray to coat. Use a pastry brush to coat the entire inside of the pan with the melted butter. Pour batter into the hot skillet and sprinkle the strawberries over the batter. Bake for 20- 25 minutes until puffed and golden brown. Do not open the oven until it has been in for 20 minutes or you could cause it to fall. Remove the Strawberry Ricotta Dutch Baby from the oven and serve it at once with a drizzle of maple syrup, honey, sprinkled powdered sugar or whipped cream.Strawberry Ricotta Dutch Baby
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4 comments
Wow I can taste it !
Make it Sunday morning. Easy to do in a blender.
What a great Mother’s Day breakfast. I think I will order one from my family😂
I hoe you get one!