Morning, lovelies! Are you big fans of pancakes in the morning? I know I am! Anca Cheregi posted this recipe of a lazy version of the pancakes called Dutch baby, basically the same thing as a German pancake (the misprononciation of the word Deutsch ending up in Dutch). It has the same texture as a clafoutis, so if you like that, you'll surely like the Dutch baby! Let's have cake for breakfast! I have to say from the get-go that I replaced the ricotta cheese in the original recipe with mascarpone because for some reason I don't like ricotta and I had leftover mascarpone at home anyway, so you can choose the original ingredient or mine, it tastes divine either way!
Please note that:
- the pan you use must be oven resistant. Make sure it doesn't have a handle or other plastic components. Ideally it would be a skillet, but it doesn't necessarily have to be made of cast iron or iron, a normal daily frying pan with a metal handle also works.
- the pan must be preheated in the oven for about 5-6 minutes. When handling it, keep in mind that you are working with a hot pan, so kitchen gloves are absolutely mandatory and even so please be careful when handling the pan in and out of the oven! I burned my arm without wanting by touching the inside of the oven.
- This crazy pancake will grow a lot vertically. After removing it from the oven, it deflates, but anyway, it is safest to put it in the middle or at the bottom of the oven.
Let's get cookiiiiin!
Ingredients for 4 servings:
- 4 large eggs
- 30g butter
- 160ml milk
- 80g flour
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- a pack of vanilla sugar
- 200 / 250g ricotta OR mascarpone (depending on how much you find in the store, any option is ok )
- 60g powdered sugar
- the peel from an untreated organic lemon
- a handful of raspberries, blueberries and blackberries, washed and dried
Steps:
1. Preheat the oven to 230C. Heat the pan (oven resistant, without a plastic handle!) in the oven.
2. Melt 15g of butter in the microwave and mix (ideally, in a blender or food processor) with eggs, milk, flour, salt, cinnamon and vanilla sugar. Allow the dough to rest until the oven heats up.
Observation: I thought the dough was too runny and I added a bit more flour (about 20g), but maybe 80g is ok in the end...
3. When the oven is well heated, put the remaining 15g of butter in the pan and let it melt, even burn a little. With gloves and great care, remove the pan from the oven and pour the pancake batter. Put a few blueberries and blackberries on top, especially in the center. Put the pan in the oven on a lower step (to allow it to rise vertically) and bake for at least 15 minutes, until golden, beautiful and raised.
Here's mine:
Once removed from the oven, the pancake will deflate, but it will still be absolutely delicious.
4. Beat the ricotta or mascarpone with the powdered sugar and (optionally) the lemon peel until it becomes smooth and fluffy (I didn't beat the mascarpone too much not to ruin its texture).
5. Spread generously over the pancake, and decorate with fresh fruit. Bon appetit!
