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Fluffy Lemon Ricotta Dutch Baby Pancake Recipe with Fresh Strawberry Compote

lemon ricotta dutch baby pancake - featured image
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A light and airy Dutch baby pancake infused with lemon zest and creamy ricotta, topped with a fresh strawberry compote. Perfect for a quick, impressive brunch that balances tangy and sweet flavors.

Ingredients

Scale
  • 3 large eggs, room temperature
  • ¾ cup (180 ml) whole milk, room temperature
  • ¾ cup (90 g) all-purpose flour, sifted
  • ½ cup (125 g) ricotta cheese, well-drained
  • 2 tablespoons granulated sugar
  • Zest of 1 lemon
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 tablespoons unsalted butter, melted
  • 2 cups (300 g) fresh strawberries, hulled and quartered
  • ¼ cup (50 g) granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Place your skillet inside the oven to warm up while you prepare the batter.
  2. In a mixing bowl, whisk together the eggs, milk, ricotta, vanilla extract, and lemon zest until smooth and creamy.
  3. In a separate bowl, sift together the flour, sugar, and salt.
  4. Gradually whisk the flour mixture into the wet ingredients until smooth and slightly thick but pourable. Add a tablespoon of milk if too heavy.
  5. Carefully remove the hot skillet from the oven and add the melted butter, swirling to coat the bottom and sides.
  6. Pour the batter into the hot skillet and place it back into the oven immediately.
  7. Bake for 18-22 minutes until puffed and golden brown on the edges. Avoid opening the oven door during baking.
  8. While the pancake bakes, combine strawberries, sugar, and lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until berries soften and release juices, about 7-10 minutes.
  9. If desired, stir in the cornstarch-water mixture and cook for another minute until the compote thickens and becomes glossy.
  10. Serve the Dutch baby immediately with warm strawberry compote spooned over the top.

Notes

Preheat the skillet in the oven to ensure the pancake puffs up dramatically. Use room temperature eggs and milk for best rise. Avoid overmixing the batter to keep it tender. Serve immediately as the Dutch baby deflates quickly after baking. Frozen berries can be used for the compote but may require shorter cooking time and draining excess juice.

Nutrition

Keywords: Dutch baby, lemon ricotta pancake, strawberry compote, brunch recipe, fluffy pancake, easy breakfast

Find it online: https://lumalunch.com/fluffy-lemon-ricotta-dutch-baby-pancake-recipe-with-fresh-strawberry-compote-made-easy/