Ricotta Dutch Baby Pancake
Prep Time: 35 mins.
Cook Time: 25 mins.
Serves: 1 large pancake
Similar to a Yorkshire pudding, this slightly sweet and eggy pancake has crisp, buttery edges and a soft centre. Serve with whipped ricotta, macerated strawberries and a dusting of icing sugar for an impressive brunch.
Ingredients
Pancake
Whipped Ricotta
Macerated Strawberries
To Serve
Method
- Preheat the oven to 210°C fan-forced. Place a 24 cm cast iron frying pan in the centre of the oven.
- Blend all pancake ingredients, excluding the butter, using either a stick blender or food processor.
- Set aside the batter so it can rest at room temperature for 20 minutes.
- Prepare the whipped ricotta by combining all the ingredients into a medium bowl and whisking until smooth. Set aside in the fridge until you’re ready to serve.
- Cut the strawberries in half and toss them in a small bowl with the orange juice and caster sugar. Set aside to macerate.
- Once the oven and pan are up to temperature and the batter is rested, carefully remove the pan from the oven using oven gloves, placing it somewhere safe like the stovetop or a heatproof surface.
- Place the butter in the pan and swirl it around using a wooden spoon, tilting the pan to get butter up the sides, coating the rim of the pan.
- Gently pour the batter into the middle of the pan and carefully return the pan to the centre of the oven, keeping the pan level. Close the door and don’t open it early or the pancake sides won’t rise.
- Cook the pancake for 15 minutes, then reduce the temperature of the oven to 170°C and cook for a further 10 minutes.
- Remove the pancake from the oven and let it cool for 2 minutes; the centre will fall and create space for the toppings. Serve with whipped ricotta, macerated strawberries and a generous dusting of icing sugar.
More Tips
- Use a heavyweight oven proof frying pan with straight sides for the best results. Alternatively this can be baked in a muffin tin - reduce the cooking time to 15 minutes at 210°C and 5 minutes at 170°C.
- You can make the batter the night before and keep it in the fridge overnight. Let it come to room temperature for 30 minutes before baking.
