We all have fall back recipes, right? I have plenty of them. Though I don’t make them as often as I wish I could, since I’m constantly developing new recipes to share. It doesn’t leave much space for my tried and true favorites. But it’s ok because what I’ve learned I can do is take my tried and true recipes and spin them into something new, fun, and delicious. Dutch babies are one of my tried and true recipes. I make them so often for lunch and dinner…and occasionally breakfast too. Today’s Dutch baby was first made a few weeks back on my mom’s birthday, January 11th. Dutch Babies have to be one of her all time favorite foods. So I made her a Dutch Baby for lunch at the studio. As I wasn’t going to be able to have dinner with the family that night. Originally, I wasn’t planning on sharing this recipe. But it turned out so mouth wateringly delicious that my mom insisted that it would be stupid not to share. Since mothers always know best, I listened for once (enter my side eye face) and decided to photograph this pretty, extra puffy, and beyond delicious Dutch Baby to share with you all. And I am so happy I did. It turned out better than I could have imagined, and my mom is right, it’s SO GOOD. Sooo point of the story? You can thank my mom for this recipe. And? Listen to your mom! The greatest thing about Dutch Babies is just how quick and easy they are. Basically, you’re combining butter, eggs, milk, flour, vanilla, and a pinch of salt in a blender. Then bake the batter in a super hot cast iron skillet until golden and very puffy. So very easy, but yet it yields the most delicious oven pancake. Since I wanted to keep the Dutch Baby on the simpler side, I didn’t mess with the batter much. I only swapped in some whole wheat flour to make this version a tad more on the wholesome side. It’s actually really delicious with the heartier texture of whole wheat flour, and it adds nice flavor as well. While the Dutch Baby is baking, make the whipped ricotta, which honestly is the real star of this entire recipe. It’s eat with a spoon right out of the bowl good. I really just want to use it to top all sweet breakfast/brunch dishes from here on out. SO GOOD. To make, you do need a food processor, as whipping the ricotta into a smooth cream is key. Using the food processor removes the graininess and creates a silky smooth cream that’s light, airy, and so flavorful. The touch of both Meyer lemon juice and zest is like the icing on the cake. Not needed, but very much welcome, it’s sweet and perfect. And then of course, no Dutch baby is complete without some fresh fruit, a light dusting of powdered sugar, and yes, a little maple too. If you’re going to really enjoy this, do it the right way, you know?! PS. the blood oranges and raspberries are giving off Valentine’s Day vibes, I’m very into it. If you make this Dutch baby be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
