Dutch Baby Oven Pancake with Ricotta

The best Bay Area Dutch Baby Pancakes are served at Bette’s Dinner in Berkeley where they are a minor miracle of puffed, golden goodness for breakfast or lunch.  Here we dollop our Dutch Baby with creamy, fluffy Ricotta for a major miracle any time of day.

Serves 2 to 4

Ingredients

2 large eggs
½ cup all-purpose flour
½ cup whole milk
¼ teaspoon salt
2 Tablespoons unsalted butter
1-12 oz container Bellwether Farms Jersey or Sheep Milk Ricotta
Fresh fruit and powdered sugar

Instructions

Preheat oven to 400 degrees. In a medium bowl, whisk together the eggs, flour, milk and salt until combined. The batter may be slightly lumpy.

 Place the butter in a 9 -inch cast iron skillet with an oven proof handle, an oval baking dish or cake pan.  Heat the butter on the stove or in the hot oven. When the butter is very hot and beginning to brown, pour the batter into the pan, dollop the Ricotta onto the batter and immediately transfer to the oven.

Bake until puffed and golden, about 20 to 25 minutes. Serve immediately with powdered sugar, sliced fresh fruit, sautéed apples or your favorite jam.