Dutch Baby Pancake with Ricotta & Blueberries

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (1/8 pancake, 2 Tbsp ricotta, 2 Tbsp berries) contains 220 calories, 21 g carbohydrate, (1 g fiber), 9 g protein, 11 g fat, (4 g saturated fat), 125 mg cholesterol, and 140 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 220
  • Servings: 8
  • Active Time: 15 minutes
  • Total Time to Make: 45 minutes

Ingredients

You'll Need

12-inch cast-iron skillet

Directions

  1. Add ricotta, lemon zest, lemon juice, and 1 tsp sugar to bowl; stir to combine. Set aside.
     
  2. Place 12-inch cast-iron skillet in oven; preheat to 400 degrees. Add eggs, milk, flour, salt, vanilla, and remaining sugar to blender; blend about 1 min until foamy. Let rest in blender 10 min.
      
  3. Remove skillet from oven using oven mitts. Carefully add oil to skillet; tilt to distribute evenly. 
     
  4. Pulse egg mixture in blender briefly to combine; pour into skillet. Return skillet to oven using oven mitts; bake about 20 min until pancake is puffed and lightly browned.
     
  5. Garnish pancake with powdered sugar; serve immediately with ricotta mixture and blueberries.
Chef Tips
  • For a larger crowd, double recipe and bake in baking sheet with sides for same amount of time.
  • Additional topping suggestions include sugar and melted butter, mixed berries, or maple syrup.

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