Dutch Baby with Cafe Forte | Tastemade

Start your morning right with a maple blueberry and ricotta topped Dutch Baby paired with the perfect cup of coffee.

Maple Blueberry Dutch Baby with Café Forte Coffee sponsored by Ninja Coffee Bar #NinjaCoffeeBarSips

INGREDIENTS:
½ cup all-purpose flour
½ cup whole milk
3 Tbsp granulated sugar
2 large eggs, at room temperature
Zest of a lemon, divided
½ tsp salt
3 Tbsp unsalted butter

TOPPING:
1 pint blueberries
2 tsp sugar
⅓ cup maple syrup
Juice of ½ a lemon
Zest of 1 lemon, divided
1 cup whole milk ricotta

STEPS:
Using a food processor or blender, combine the flour, milk, sugar, eggs, lemon zest, and salt. Blend until completely smooth. The mixture will resemble loose pancake batter.
Preheat the oven to 450°F. Place an 8”- 9” cast-iron skillet in the oven. While the oven and the skillet are heating up, your batter will have time to rest, which will allow the flour to absorb more of the liquid.
While the oven is preheating and the batter is resting, make your blueberry topping. In a bowl, combine the blueberries, maple syrup, sugar, zest of ½ a lemon, and lemon juice. Stir until blueberries are well-coated and reserve.
In a small bowl, combine the ricotta with the remaining lemon zest. Reserve both the blueberries and ricotta while the pancake bakes.
Take the pan out of the oven and add butter. Swirl it around until it is melted and has coated the skillet. Pour the batter into the hot pan, and place it back in the oven.
Bake the pancake until it has puffed up dramatically, and is browned and golden - about 15-18 minutes.
Once the pancake is out of the oven, top with the macerated blueberries and the ricotta. You can serve both directly on top of the Dutch Baby in the skillet, or you can serve the toppings on the side with individual slices of pancake.

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