Dutch Baby Pancakes have been my obsession lately. They are so simple and fun, and they’re a great weekend breakfast treat. It’s my favourite weekend breakfast treat. Over the past few weeks, I have made one every week and tried different toppings. Finally, this Almond Dutch baby with Ricotta & Jam is my favourite combination of simplicity and deliciousness.
What makes Dutch Babies so much fun? It’s because it grows so quickly in the oven. Plus, every Dutch baby is different. Maybe I’m just geeky, but it is something I love.
What is a DUTCH BABY PANCAKE?
A Dutch Baby is a cross between a crepe and a popover. The Dutch Baby is a huge skillet pancake made from a thin, eggy batter. It puffs up with steam when it bakes. It will deflate once taken out of the oven, but it retains its unique shape, which changes with each bake. Baked pancakes are lighter, eggier and less cake-like than traditional American pancakes.
WHAT OTHER TOPPINGS CAN A DUTCH BOY USE?
You can experiment with toppings if you don’t like the ricotta jam combo. While butter and maple syrup are a classic combination, here are some other options:
- Fresh berries
- Whipping cream
- Powdered sugar
- Hot buttered apple
- Lemon curd
DON’T I HAVE TO USE CAST IRONSKILLETS?
A big fluffy Dutch Baby is made from a sudden heat release when the batter hits the skillet. This is best done with cast iron, but ceramic and glass dishes can also be used. Cast iron is best, but you can also use a round pan that measures 9-10 inches in diameter.
ALMOND DUTCH BABY WITH RICOTTA & JAM
This Almond Dutch Baby with Ricotta, Jam and Ricotta is a great way to dress up your weekend brunch. You can customize the toppings and add-ins to suit your mood.
Prep time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
- 3 large eggs ($0.75)
- 2/3 cup milk ($0.22)
- 2/3 cup all-purpose flour ($0.07)
- 1 Tbsp sugar ($0.06)
- 1/4 tsp salt ($0.02)
- 1/4 teaspoon almond extract ($0.07)
- 1/4 tsp vanilla extract ($0.07)
- 2 Tbsp sliced almonds ($0.22)
- 2 Tbsp butter ($0.12)
- 1/2 cup ricotta ($0.45)
- 1/2 Tbsp sugar ($0.03)
- 1/4 cup jam (raspberry, or your favourite flavor) $0.03
- First, prepare the batter. This will allow it to cool down at room temperature. Blend the eggs, milk and flour with the sugar, vanilla extract, salt, almond extract, and sugar in a blender. Blend the ingredients until smooth. Allow the batter to cool at room temperature before heating.
- Start heating the oven to 425oF by placing a 10-inch skillet of cast iron in the oven. After the oven has reached the temperature set, let the skillet heat for another 10 minutes.
- Remove the skillet from the oven, and then add the butter. Place the butter in the skillet. The butter should begin to turn golden brown after one minute.
- Remove the skillet from the oven and carefully spread the butter over the bottom and sides of the skillet. I used a silicone brush to do this. The batter should be poured into the skillet. Sprinkle the almond slices on top.
- Bake the skillet in the oven for 20 minutes or until it’s golden brown and puffy around the edges.
- Mix the 1/2 Tbsp sugar and the ricotta while the Dutch baby bakes. After the Dutch baby is baked, you can either add 1/2 Tbsp of sweetened ricotta on top of the entire pancake or cut it into four pieces.
Serving Size: 1 Serving Calories: 339.8 Kilocalories: 35.23 G Protein: 12.2 g Fat 15.2 g Sodium: 287.05 mg Fiber: 1.18 g