Lime Dutch Baby with Ricotta Cream
A giant pancake baked in a pan, flavoured with vanilla and lime and topped with a delicious whipped lime ricotta cream.
Substitute:
- No limes? Use lemons, oranges, clementines or satsumas. You can also add strawberries, physalis, plums, apples or peaches to the dutch baby batter before cooking.
- No ricotta? Swap for cream cheese.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 2
Ingredients:
For the batter:
2 Limes
4 Eggs
120 g Plain flour
240 g Milk of choice
2 tsp Vanilla paste
3 tbsp Butter
2 tbsp Caster sugar
For the ricotta cream:
1 tbsp Lime juice
100 g Ricotta cheese
Recipe:
- Preheat the oven to 210 C /190 fan/gas mark 8. Add the flour, milk, eggs, vanilla, 2 tbsp melted butter and the zest of 2 limes to a large mixing bowl.
- Whisk everything together to make a smooth batter. It should take about 1 minute.
- Melt 1 tbsp of butter in a 22-24 cm ovenproof frying pan over medium heat. Pour in the batter once the pan is hot.
- Arrange 4-5 peeled lime slices over the batter, then sprinkle with the sugar.
- Put the pan in the oven and bake for 20-25 minutes, or until the pancake is fully puffed and browned on top. Don't open the oven for the first 15 minutes of cooking as it could stop your Dutch baby from rising.
- Meanwhile, whip the ricotta and lime juice together until smooth and creamy. Serve the Dutch baby pancake with fresh lime zest, and the ricotta cream. Enjoy!
How to store
Store in an airtight container in the fridge for up to 3 days. The ricotta cream will keep in the fridge for up to 3 days, too.
Leftovers
Make pancake bread and butter pudding. Tear or cut up the pancakes into small pieces, then put them in a baking dish and pour over a custard mix. Top with raisins, fruits and/or chocolate chips. Bake in the oven at 180C/160 fan/gas mark 4 for about 30 minutes. Try a pancake trifle. Tear the pancakes up to use as the base of your favourite trifle recipe.
