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Dutch Baby with Strawberries

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Brunch
Servings: 1 large Dutch baby (German pancake) feeds 1 - 2 people
Author: Susan Pridmore

Ingredients

Dutch Baby (German Pancake)

  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup whole milk
  • 1 tsp sugar
  • 1 tsp lemon zest
  • 1/4 tsp kosher salt
  • 1/4 tsp vanilla extract
  • 1/8 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 2 Tbsp unsalted butter

Sweetened Ricotta Topping

  • 1/3 cup well-drained ricotta cheese
  • 2 Tbsp Greek yogurt
  • 1 Tbsp agave nectar
  • 1/8 tsp vanilla extract
  • pinch kosher salt
  • 2 pints strawberries

Instructions

Dutch Baby (German Pancake)

  • Preheat the oven to 425˚F.
  • Whip together all of the ingredients EXCEPT THE BUTTER in a medium bowl.
  • Place the butter in a 9" or 10" ovenproof skillet, and slide into the oven to completely melt. Remove and pour the batter into the skillet. Return to the skillet to the oven for 15 minutes or until the pancake is lightly browned, and the sides tower over the base.

Sweetened Ricotta Topping

  • Whisk together all of the Topping ingredients. Slice the strawberries.
  • Serve the Dutch babies with strawberries and the Sweetened Ricotta Topping.