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Sweet Whole Wheat Dutch Baby with Meyer Lemon Whipped Ricotta. recipe image

Whole Wheat Dutch Baby with Meyer Lemon Whipped Ricotta.

This Whole Wheat Dutch Baby is a delightful breakfast treat! Fluffy, puffy, and topped with Meyer lemon whipped ricotta, it’s simply irresistible.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Dutch Baby:
  • 4 tablespoons Salted butter
  • 4 large Eggs
  • 2/3 cup Whole milk
  • 2/3 cup White whole wheat or all-purpose flour
  • 2 teaspoons Vanilla extract
  • 1/2 teaspoon Kosher salt
For the Meyer Lemon Whipped Ricotta:
  • 2 cups Whole milk ricotta cheese
  • 1/4 cup Heavy whipping cream
  • 2 tablespoons Honey
  • Zest and juice of Meyer or regular lemon

Equipment

  • Oven
  • Mixing bowls
  • Whisk or electric mixer
  • Cast iron skillet or oven-safe pan
  • Measuring cups and spoons

Method
 

Method:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!
  6. 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.
  7. 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.