I just returned from a trip and brought back a number of recipe ideas. I was in Seattle for the third time in my life and only now am I discovering dutch babies! It is a kind of thick pancake, cooked first in a pan and then in the oven. I went to Seattle’s Tilikum Place Caf\u00e9, known for serving the best Dutch Baby. Here is a version with blueberries and lemon ricotta. There is no sugar in the dough, so you will have to sweeten it at the end with a little powdered sugar, but above all sprinkle with maple syrup! A real delight! The name probably comes from the deformation of“deutsch<\/i>” which means German in German, and which is pronounced almost the same as dutch<\/i> which means Dutch. But chances are that it comes originally from German pancakes, the pfannkuchen <\/i>. You can also think of the Breton far (my recipe HERE<\/a>), but I prefer to keep everything separate!<\/div>\n
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Recipe for 2 or 3 dutch babies of 16cm:<\/b><\/span>
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2 eggs<\/b><\/span><\/li>\n
360g of semi-skimmed milk<\/b><\/span><\/li>\n
165g of flour<\/b><\/span><\/li>\n
150g of ricotta cheese<\/b><\/span><\/li>\n
1 untreated lemon<\/b><\/span><\/li>\n
45g of semi-salted butter<\/b><\/span><\/li>\n
150g of blueberries or to your taste<\/b><\/span><\/li>\n
maple syrup and powdered sugar to serve<\/span><\/b><\/li>\n<\/ul>\nThe instructions<\/h2>\n
For this recipe, you need to hang ovenproof pans, so no wooden handles! I stuck with the version I tasted in Seattle and bought the Lodge brand. Be careful because it is cast iron, and you have to dry them well and then oil them inside to avoid rust after each use. I’ve read reviews of this brand and these stoves, but people just haven’t used them properly. I have lots of Skeppshult cast iron stoves and it’s the same problem, it requires maintenance. And even if it rusts, you can always catch it by re-coating. By doing so, you will keep them for life. I paid $11.50 for these little 16cm pans on the spot. But you can also find them on the internet. And you can choose any size, just put more ingredients.<\/div>\n<\/div>\n
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Mix the ricotta with the zest of a quarter of a lemon, or more if you like!<\/p>\n
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For the dough, mix the eggs with a little milk, then the flour to avoid lumps.<\/p>\n
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It’s like making pancake batter. Finish by adding the remaining milk. The dough is ready.<\/p>\n
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Pour a little semi-salted butter per pan (roughly 15g) into the pan over moderate heat.<\/p>\n
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When it is well melted and starts to crackle, pour in some of the batter less than halfway up.<\/p>\n
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Let it sear in the bottom and then add two or three tablespoons of lemon ricotta.<\/p>\n
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Transfer the pans to an ovenproof baking sheet and add blueberries to the pans.<\/p>\n
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Bake in the oven at 200\u00b0C for 20 to 25 minutes.<\/p>\n
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The dutch babies will puff up and then fall back down after baking.<\/p>\n
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Sprinkle with powdered sugar, then drizzle with maple syrup to taste and enjoy while still warm!<\/div>\n<\/div>\n
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Dutch Baby with blueberries and lemon ricotta<\/h2>\n
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I just returned from a trip and brought back a number of recipe ideas. I was in Seattle for the third time in my life and only now am I discovering dutch babies! It is a kind of thick pancake, cooked first in a pan and then in the oven. I went to Seattle's Tilikum Place Caf\u00e9, known for serving the best Dutch Baby. Here is a version with blueberries and lemon ricotta. There is no sugar in the dough, so you will have to sweeten it at the end with a little powdered sugar, but above all sprinkle with maple syrup! A real delight! The name probably comes from the deformation of \" deutsch<\/em> \" which means German in German, and which is pronounced almost the same as dutch<\/em> which means Dutch. But chances are that it comes originally from German pancakes, the pfannkuchen <\/em>. You can also think of the Breton far (my recipe HERE<\/a>), but I prefer to keep everything separate!<\/span><\/div>\n
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