Last Thursday we made a very basic Pfannkuchen, or German pancake. Here’s another style, which involves oven baking. Jessi Smith, of Ft. Myers, FL, likes to go all out and provided this recipe to Taste of Home. It is mighty delicious!
According to Cook’s Illustrated, “The term “Dutch baby” was coined by an American restaurateur whose use of “Dutch” was a corruption of the word “Deutsch” (“German” in German). “Baby” referred to the fact that the restaurant served miniature versions.” So this is not a reference to children born in the Netherlands, disappointingly.
Ingredients:
3 tablespoons butter
5 large eggs, room temperature
1-1/2 cups reduced-fat ricotta cheese [I used full fat]
1/2 cup fat-free milk [I used whole milk]
1-1/2 teaspoons vanilla extract
1/2 teaspoon grated lemon zest
3/4 cup all-purpose flour
1/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sliced fresh strawberries
1/2 cup fresh raspberries
1/2 cup fresh blueberries
Confectioners’ sugar
How to:
Preheat oven to 400°. Place butter in a 12-in. cast-iron or other ovenproof skillet. Place in oven until butter is melted, 4-5 minutes; carefully swirl to coat evenly.
Meanwhile, in a blender, process eggs, ricotta, milk, vanilla and lemon zest until blended. Add flour, sugar, baking powder and salt and process until blended. Pour into hot skillet. Top with berries.
Bake until puffed and sides are golden brown and crisp, 25-30 minutes. Remove pancake from oven; serve immediately with confectioners’ sugar.
I know I’m not supposed to, but I would eat the Dutch Baby.
All things considered, I bet that is low-ish in carbs and fats!
The original recipe reduced the fat but if you follow the Matthew Crawley diet…Since there are berries in this I put it firmly in the “Healthy and Good For You” category.
“Berry nice!”