Peach Ricotta Dutch Baby

A seasonal dutch baby made with fresh peaches. A dutch baby is a buttery, custardy popover-like pancake. The ricotta in this recipe gives it an extra creaminess and unique flavor. Quick and easy to make, it’s a treat any time of the day.

Time

Prep: 5 minutes

Cook: 18 minutes

Ingredients

• 6 tbsp unsalted butter

• 2 peaches, thinly sliced

• 4 eggs

• 1/3 cup whole milk

• 1/2 cup ricotta

• 2/3 cup all-purpose flour

• 2 tsp vanilla extract

• 2 tablespoons granulated sugar

• 1/2 teaspoon kosher salt

• 1 tsp ground cinnamon

• Squeeze of fresh lemon

• Confectioners (powdered) sugar for dusting (or whipped cream or maple syrup)

Directions

1. Preheat oven to 450° F. Warm up a 9- or 10-inch cast iron skillet over low heat.

2. Add the milk, ricotta, flour, eggs, vanilla, salt and sugar into a high-speed blender. Blend for 45-60 seconds.

3. Melt the butter in the skillet, turning the heat up to medium-high, and ensuring the sides of the skillet get buttered. Lay the peaches in the pan in a single layer and allow to sauté for a minute. Pour the batter over the peaches, and sprinkle with the cinnamon. Put the skillet into the oven.

4. Bake for 20 minutes. Lightly squeeze lemon over the dutch baby while it cools. Dust with powdered sugar or a topping of your choice.