Whole Wheat Dutch Baby with Meyer Lemon Whipped Ricotta.
There’s something undeniably enchanting about a Dutch baby pancake. It puffs up beautifully in the oven, creating a crisp outer layer that gives way to a soft, custardy interior. Now, when you elevate this classic dish with whole wheat flour and a luscious Meyer lemon whipped ricotta, it transforms into a breakfast or brunch that feels indulgent yet wholesome. This Whole Wheat Dutch Baby with Meyer Lemon Whipped Ricotta is the perfect blend of flavors and textures, making it a standout choice for any gathering or cozy morning at home.
Why This Whole Wheat Dutch Baby with Meyer Lemon Whipped Ricotta Stands Out
This recipe shines for several reasons. First, the use of whole wheat flour adds a nutty flavor and a boost of nutrition, making it a guilt-free treat. The Meyer lemon brings a delightful sweetness and floral notes that elevate the dish, while the whipped ricotta adds creaminess and a hint of brightness. Together, they create a symphony of flavors that’s both comforting and refreshing. Plus, it’s incredibly easy to prepare, allowing you to impress your friends and family without spending hours in the kitchen.
The Essentials
- 4 tablespoons salted butter: For that rich flavor and to help the Dutch baby puff up perfectly.
- 4 eggs: The main structure of the pancake; they help achieve that fluffy texture.
- 2/3 cup whole milk: Adds creaminess to the batter.
- 2/3 cup white whole wheat or all-purpose flour: Provides a nutty flavor while keeping it light.
- 2 teaspoons vanilla extract: For a hint of sweetness and warmth.
- 1/2 teaspoon kosher salt: Enhances the overall flavor of the dish.
- Powdered sugar and/or maple syrup: For serving, adding sweetness to balance the lemon.
- Fresh fruit: Your choice; berries, bananas, or stone fruits make great toppings.
- 2 cups whole milk ricotta cheese: The star of the whipped topping, adding creaminess.
- 1/4 cup heavy whipping cream: To create a light and airy whipped texture.
- 2 tablespoons honey: Natural sweetness for the ricotta.
- Zest and juice of a Meyer or regular lemon: Brightens the whipped ricotta and complements the Dutch baby.
Appliances & Accessories
- Oven: Essential for baking the Dutch baby to perfection.
- Mixing bowls: For combining the batter and whipping the ricotta.
- Whisk or electric mixer: To beat the eggs and whip the ricotta cream.
- Cast iron skillet or oven-safe pan: Ideal for achieving that beautiful puff and browning.
- Measuring cups and spoons: To ensure accurate ingredient quantities.
Method: Whole Wheat Dutch Baby with Meyer Lemon Whipped Ricotta.
Step 1: Prepare the Oven and Skillet
Preheat your oven to 425°F (220°C). Place the cast iron skillet in the oven as it preheats so it gets hot and ready for the batter.
Step 2: Make the Batter
In a mixing bowl, whisk together the 4 eggs until frothy. Add the 2/3 cup of whole milk, 2 teaspoons of vanilla extract, and 1/2 teaspoon of kosher salt. Mix until well combined. Gradually add in the 2/3 cup of white whole wheat or all-purpose flour, whisking until the batter is smooth and slightly bubbly.
Step 3: Melt the Butter
Carefully remove the hot skillet from the oven. Add the 4 tablespoons of salted butter, swirling it around until it melts and coats the bottom of the skillet.
Step 4: Pour in the Batter
Immediately pour the batter into the hot skillet over the melted butter. It should sizzle as it hits the pan.
Step 5: Bake
Return the skillet to the oven and bake for 20-25 minutes, or until the edges are puffed and golden brown. Keep an eye on it; it can puff up dramatically!
Step 6: Prepare the Meyer Lemon Whipped Ricotta
While the Dutch baby is baking, combine the 2 cups of whole milk ricotta cheese, 1/4 cup of heavy whipping cream, 2 tablespoons of honey, and the zest and juice of the Meyer lemon in a mixing bowl. Use an electric mixer or whisk to whip until the mixture is light and fluffy.
Step 7: Serve
Once the Dutch baby is done baking, remove it from the oven and let it cool slightly. Dust with powdered sugar or drizzle with maple syrup. Top with dollops of the Meyer lemon whipped ricotta and fresh fruit of your choice. Enjoy this beautiful dish warm!
Year-Round Variations
- Seasonal fruits like peaches and strawberries in summer.
- Substituting blueberries or cranberries for a tart contrast in fall.
- Using different citrus like blood oranges or regular lemons for variation in flavor.
- Incorporating spices like cinnamon or nutmeg into the batter for a warm, cozy touch.
Little Things that Matter
- Ensure your skillet is truly hot before pouring in the batter—this is key for that signature puff.
- Don’t open the oven door while baking; it can cause the Dutch baby to collapse.
- Use fresh Meyer lemons for the best flavor, but regular lemons will work if Meyer lemons are unavailable.
- Feel free to adjust the sweetness of the ricotta by adding more or less honey to taste.
Cooling, Storing & Rewarming
The Whole Wheat Dutch Baby is best enjoyed fresh out of the oven, but if you have leftovers, let it cool completely before storing it in an airtight container in the refrigerator. It can be kept for up to 3 days. To rewarm, place it in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through. The whipped ricotta can be stored in the fridge for up to a week, making it a great topping for other dishes or snacks.
Whole Wheat Dutch Baby with Meyer Lemon Whipped Ricotta. FAQs
Can I use regular all-purpose flour instead of whole wheat flour?
Yes, you can substitute all-purpose flour for the whole wheat flour if you prefer a lighter texture, but you’ll miss out on the nutty flavor that whole wheat provides.
Can I make the whipped ricotta ahead of time?
Absolutely! You can prepare the Meyer lemon whipped ricotta a day in advance and store it in the refrigerator until you’re ready to serve.
What fruits pair well with this dish?
Fresh berries, sliced bananas, peaches, and even citrus segments all complement the flavors beautifully. Feel free to mix and match based on your preferences and the season!
Can I freeze the Dutch baby?
While it’s best served fresh, you can freeze slices of the Dutch baby. Wrap them tightly in plastic wrap and then place them in an airtight container. When ready to eat, thaw and reheat in the oven.
Try These Next
- Lemon Ricotta Pancakes
- Fluffy Buttermilk Waffles
- Baked Berry Oatmeal
- Savory Dutch Baby with Spinach and Cheese
Wrap-Up
This Whole Wheat Dutch Baby with Meyer Lemon Whipped Ricotta is not just a breakfast; it’s a celebration of flavors and textures that can start your day on a high note. Whether you’re whipping it up for a special occasion, a weekend brunch, or just a treat for yourself, this dish is sure to impress. With its simplicity and the option for variations, it’s a recipe you’ll return to time and again, reminding you that cooking can be both easy and delightful. So gather your ingredients, preheat that oven, and get ready to indulge in a deliciously puffy masterpiece!
Whole Wheat Dutch Baby with Meyer Lemon Whipped Ricotta.
Ingredients
Equipment
Method
- Step 1: Prepare the Oven and Skillet: Preheat your oven to 425°F (220°C). Place the cast iron skillet in the oven as it preheats so it gets hot and ready for the batter.
- Step 2: Make the Batter: In a mixing bowl, whisk together the 4 eggs until frothy. Add the 2/3 cup of whole milk, 2 teaspoons of vanilla extract, and 1/2 teaspoon of kosher salt. Mix until well combined. Gradually add in the 2/3 cup of white whole wheat or all-purpose flour, whisking until the batter is smooth and slightly bubbly.
- Step 3: Melt the Butter: Carefully remove the hot skillet from the oven. Add the 4 tablespoons of salted butter, swirling it around until it melts and coats the bottom of the skillet.
- Step 4: Pour in the Batter: Immediately pour the batter into the hot skillet over the melted butter. It should sizzle as it hits the pan.
- Step 5: Bake: Return the skillet to the oven and bake for 20-25 minutes, or until the edges are puffed and golden brown. Keep an eye on it; it can puff up dramatically!
- Step 6: Prepare the Meyer Lemon Whipped Ricotta: While the Dutch baby is baking, combine the 2 cups of whole milk ricotta cheese, 1/4 cup of heavy whipping cream, 2 tablespoons of honey, and the zest and juice of the Meyer lemon in a mixing bowl. Use an electric mixer or whisk to whip until the mixture is light and fluffy.
- Step 7: Serve: Once the Dutch baby is done baking, remove it from the oven and let it cool slightly. Dust with powdered sugar or drizzle with maple syrup. Top with dollops of the Meyer lemon whipped ricotta and fresh fruit of your choice. Enjoy this beautiful dish warm!
Notes
- Ensure your skillet is truly hot before pouring in the batter—this is key for that signature puff.
- Don’t open the oven door while baking; it can cause the Dutch baby to collapse.
- Use fresh Meyer lemons for the best flavor, but regular lemons will work if Meyer lemons are unavailable.
