Dutch Baby Recipe
Skillet Souffee Style Pancake, Maserated Louisiana Strawberries, Whipped House-made Ricotta, Local Honey, Bee Pollen
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Ingredients
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For the Dutch Baby Pancake
For the Macerated Strawberries
For the Whipped Ricotta
For Topping
Method
For the Dutch Baby Pancake
- 1
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 2
Mix the Batter
In a mixing bowl, whisk together the all-purpose flour, milk, eggs, vanilla extract, and salt until smooth.
- 3
Melt the Butter
In a 10-inch cast iron skillet, melt the unsalted butter over medium heat until it bubbles and starts to brown slightly.
- 4
- 5
Bake the Pancake
Transfer the skillet to the preheated oven and bake for 20-25 minutes, until puffed and golden brown.
For the Macerated Strawberries
- 6
Prepare the Strawberries
Wash and hull the fresh Louisiana strawberries, then slice them into quarters.
- 7
Macerate the Strawberries
In a bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Toss gently and let sit for 15-20 minutes, until the strawberries release their juices.
For the Whipped Ricotta
- 8
Whip the Ricotta
In a mixing bowl, combine the ricotta cheese, honey, and vanilla extract. Using a hand mixer or whisk, whip until smooth and creamy.
To Serve
- 9
Plate the Dutch Baby
Once the Dutch baby is baked, carefully remove it from the oven and let it cool slightly.
- 10
Add Toppings
Top the Dutch baby with the macerated strawberries, a generous dollop of whipped ricotta, a drizzle of local honey, and a sprinkle of bee pollen.
- 11
Serve Immediately
Slice and serve the Dutch baby warm for the best experience.
