Servings
4Prep
10 minCook
25 minIngredients
| butter | 3 tbsp | |
| ricotta (I use low-fat.) | 1 1/2 cups | |
| flour | 3/4 cups | |
| sugar | 1/4 cup | |
| eggs | 5 | |
| milk (I use skim.) | 1/2 cup | |
| fresh strawberries sliced | 1/2 cup | |
| fresh blueberries | 1/2 cup | |
| fresh raspberries | 1/2 cup | |
| vanilla | 1/2 tbsp | |
| baking powder | 1/2 tsp | |
| salt | 1/4 tsp | |
| zest of a lemon | ||
| Powdered Sugar for dusting |
This slightly sweet Triple Berry Ricotta Dutch Baby Pancake is filled with berries. It has a custardy texture that puffs up beautifully when baked. It makes an easy, yet impressive breakfast.
- Place butter into your oven safe skillet and place it in the oven at 425 degrees. You do not need a cast iron pan. Any oven safe skillet will work. A 10″ skillet will puff higher. I have a 12″ skillet, so that is what I use. You could even use a pie pan if you needed to.
- Slice, wash and pat dry your berries. Be very gentle with the raspberries as they are super fragile.
- Place the remaining ingredients (not the berries) in your blender and blend until smooth. I love my Ninja! You could also use a bowl and a mixer if you don’t have a blender, but a blender works best.
4. Carefully remove your skillet from the oven. Swirl or use a pastry brush to make sure the butter goes up the sides of the skillet too.
5. Pour the batter from the blender into the hot skillet.
6. Sprinkle the berries over the top of the batter. Try to evenly distribute them around the skillet.
I used fresh berries. I have never tried it with frozen ones. It would probably work if you thawed them first and drained the excess water.
7. Place the skillet back into the oven and leave it alone for 25 minutes. At that point peek in and see if the side have puffed and the center is set. At that point, carefully remove it from the oven.
I used a 12″ oven safe skillet. If you want the edges to puff over the pan more simply use a smaller skillet.
8. Sprinkle it with powdered sugar and top with more fresh berries if you desire. I like to let it cool for a few minutes before cutting it into 4 wedges at the table and serving.
As it cools the center sinks back down into the pan. I cover it in powdered sugar and cut it into slices at the table so everyone can see how pretty it is.
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This looks so beautiful! I’m intimidated by using a skillet in the oven, but this is inspiring. I may have to break that fear!
You can totally do it! Just make sure the handle can go in the oven and you don’t forget it’s hot when you go to move it to the table. That hurts! My skillet has a metal handle and I use it in the oven all the time.
Omg, this looks and sounds delicious! I have to try this, looking for a new baking dish to try!
Krystin
http://www.girlinbetsey.com
My kids would love this. I wonder what gluten free flour would work best in this recipe. Thanks for sharing.
Great! I think maybe almond flour would work and it would add a little bit of nutty flavor. Let me know what you use and how it turns out.