A Dutch Baby To Get You Through The Morning by Michael Ligier
10
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Ingredients
Egg
3 item(s), large
Part skim ricotta cheese
3 Tbsp
All-purpose flour
½ cup(s)
1% low fat milk
½ cup(s)
Vanilla extract
2 tsp
Sugar
1 Tbsp
Unsalted butter
3 Tbsp
Strawberries
1 cup(s), sliced, divided
Powdered sugar (confectioner's)
3 Tbsp
Raw lemon peel
¼ tsp, grated from 1 lemon
Instructions
1
Preheat the oven to 425°F.
2
With a blender or by hand with a whisk, blend the eggs, flour, milk, vanilla extract, and sugar until smooth.
3
Add the butter to a 10- to 12-inch cast iron pan. Place pan in the oven until butter melts and turns golden brown. Carefully remove the pan from the oven and add the batter. Top with 1/4 of the strawberries. Place pan back in the oven and cook 20 minutes, or until pancake has puffed up (try not to open the oven door too early or too often or it will deflate).
4
While Dutch baby is cooking, mix together the lemon zest, ricotta, and powdered sugar with a food processor or by hand with a spatula.
5
To serve, top with the ricotta mixture and berries. Garnish with some powdered sugar, if desired.
6
Serving size: 1/4 of Dutch Baby
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