German Pancake in a Cast Iron Skillet

Soufflé style German pancake, cut, and topped with strawberries and whipped ricotta cheese.

German Pancake in a Cast Iron Skillet

A German pancake in a cast iron skillet, also known as a Dutch baby, is baked in the oven and topped with strawberries and sweetened ricotta cheese. It's perfect for brunch, especially for Easter or Mother's Day!

Course Brunch

Cuisine Any

Keyword German pancake

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 282.6kcal

Author Susan Pridmore

Ingredients

DUTCH BABY (GERMAN PANCAKE)

4 large eggs
1 cup all-purpose flour
1 cup whole milk
2 teaspoons granulated sugar
2 teaspoons lemon zest from 1 large lemon
½ teaspoon kosher salt
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons unsalted butter

TOPPINGS

2 pints strawberries stemmed and sliced
½ teaspoon sugar
maple syrup

Sweetened Ricotta Topping

½ cup ricotta cheese I recommend Galbani Ricotta Cheese, whole milk
1 tablespoons Greek yogurt
2 tablespoons confectioners sugar
¼ teaspoon vanilla extract
pinch kosher salt

Instructions

German Pancake (Dutch Baby)

Preheat the oven to 425˚F.
Whisk together all of the ingredients for the German Pancake, except the butter and strawberries, in a medium bowl.
Place the butter in a 9" or 10" ovenproof skillet, and slide into the oven to completely melt, and heat the pan.
Remove the skillet from the oven, and pour the batter into the hot skillet. It's important that the skillet be very hot. Return to the skillet to the oven for 15 minutes or until the pancake is lightly browned, and the sides tower over the base.
Serve the German pancakes with the sliced strawberries, maple syrup and the Sweetened Ricotta Topping (below).

Sweetened Ricotta Topping

Whisk together all of the Sweetened Ricotta Topping ingredients in a small bowl.

Nutrition