Strawberry Ricotta Dutch Baby

Raise your hand if you know what a Strawberry Ricotta Dutch Baby is. Not many people do! I have asked both friends and co-workers alike and not one person has known, despite them appearing on my Instagram feed for months! My curiosity got the best of me and I went in search of the meaning of a ‘dutch baby’.

A Strawberry Ricotta Dutch Baby is essentially a German pancake. It is a cross between a pancake and a 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 the hot pan.

There are so many variations of what you can add to the basic batter both before or after baking. I love ricotta cheese so I added it into the batter along with some strawberries. This created a slightly dense Dutch Baby which I totally loved. You can omit the ricotta if you want a lighter puffier version.

Once baked, you can add different fruits and syrups or keep it simple and just dust it with powdered sugar. I have also seen these done as a savory meal, topped with cheese, mushrooms and bacon. You can take this simple, basic recipe and turn it into almost anything you can imagine.

I thought this might be a fun Mother’s Day recipe. It is really easy to make and it will certainly be a novelty and conversation piece!

Strawberry Ricotta Dutch baby

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Serves: 4 Prep Time: 10 minutes Cooking Time: 20-25 minutes

Ingredients

• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup ricotta cheese
• 1 cup whole milk
• 3 tablespoons granulated sugar
• 1 cup all purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup fresh strawberries, rinsed, stem removed and diced
• 2 tablespoons butter or cooking spray to coat skillet

Instructions

Preheat oven to 400 degrees

Place a 10-12 inch cast iron skillet into the oven. Heat for 10 minutes.

Add the ricotta, vanilla, eggs, milk, sugar, flour, baking powder and salt into a blender. Blend about 30 seconds until the batter is smooth with no lumps. You can do this with an electric mixer as well.

Remove the skillet from the oven. Add 2 tablespoon of butter to coat the pan or spray cooking spray to coat.

Pour the batter into the pan and sprinkle the strawberries over the batter.

Bake for 20- 25 minutes until puffed and browned. Do not open the oven until it has been in for 20 minutes or you could cause it to fall.

Remove from the oven and serve at once with syrup, honey or sprinkled powdered sugar.

Strawberry Ricotta Dutch Baby was last modified: February 22nd, 2020 by Sue O'Connell