I know this sort of recipe can seem intimidating. I imagine you thinking something along the lines of, "Wait: you want me toΒ whip ricotta?Β I just want to eat breakfast." And I understand. But trust me, if you can make Bisquik pancakes, you can make this recipe. The Dutch Baby will soon become the cornerstone of your fancy breakfast, because of its ease as well as its versatility. You can pair with any number of fruits, nuts, syrups, and chocolates - I've listed some options at the end of this recipe.               The How To:
  1. Preheat oven to 425 degrees.
  2. In a medium bowl, whisk eggs, vanilla, sugar, and salt.
  3. Add flour and whisk until smooth.
  4. Add milk slowly, whisking the whole time.
  5. Heat a 12 inch cast iron skillet over medium heat.
  6. Melt butter in skillet and swirl around a bit to coat all the sides.
  7. Remove your skillet from the heat and pour in batter - scrape the sides of the bowl with a spatula.
  8. Place skillet in oven and bake for 15-17 minutes, until fluffy, browned, and scrumptious looking.
  9. While the pancake is cooking, place ricotta and honey in the bowl of a stand mixer. Whip on medium speed until smooth and sort of fluffy. It will not look like whipped cream - it'll be more like a spread.
  10. Remove from oven. Photograph immediately. Cut into quarters and finish with the whipped ricotta, powdered sugar, and toppings of your choice. Here's some options: 1/2 cup sliced strawberries + 1 teaspoon lemon zest, 1/2 cup chopped apple + 1/2 teaspoon cinnamon, 1/4 cup chopped nuts (hazelnuts, walnuts, almonds) + some chopped bittersweet chocolate.
  A Few Notes:
  • For the people in the back: your whipped ricotta will notΒ look like whipped cream. It will be more like a spread that you'll spoon onto the pancake.
  • Your baby will deflate right after you take it out of the oven. Make sure your loved ones are on hand to admire it in its true glory right as it comes out.
  • Yes, you need all the butter.
  • Don't have ricotta? Eat it with syrup!
Pairs Well With: