Name: Sweet and Savoury Dutch Baby Pancake
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 4 eggs; 1 tbsp sugar; ½ tsp (2.5 ml) sweet clover extract or ¼ tsp (1 ml) vanilla; ¼ tsp salt; ⅔ cup (100 g) unbleached all-purpose flour, sifted; ⅔ cup (150 ml) milk; 2 tbsp unsalted butter; 3 tbsp (45 ml) honey; 3 small peaches, ripe but firm, pitted and cut into wedges, wedges halved; 3 figs, stems removed, cut into slices lengthwise; ½ cup (125 ml) ricotta cheese; 6 slices prosciutto, torn in half; 2 tbsp roasted thinly sliced almonds; Icing sugar, for dusting; A few lemon balm leaves

Preparation

Dutch Baby Pancake
- Place a 9-inch (23 cm) cast iron skillet on the middle rack of the oven. Preheat the oven to 450°F (230°C).
- In a bowl, whisk together the eggs, sugar, sweet clover extract and salt. Gradually whisk in the flour until the mixture is smooth. Stir in the milk.
- Once the oven and skillet are preheated, remove the skillet from the oven. Melt the butter in the skillet and pour in the pancake batter. Bake for 15 minutes or until the pancake is puffed and nicely browned.
Topping
- Meanwhile, in a non-stick skillet over medium heat, warm the honey until starting to boil. Add the peaches and cook for 1 minute while stirring gently. Remove from the heat. Add the figs and stir to coat in the hot honey.
- Using a 1-tbsp (15 ml) ice cream scoop, form the ricotta into balls and place on the hot pancake. Top with the fruit and prosciutto. Drizzle with the hot honey. Garnish with the almonds. Dust with icing sugar and sprinkle with lemon balm leaves. Serve immediately.

Sweet and Savoury Dutch Baby Pancake

Categories

Ingredients

Dutch Baby Pancake

Topping

Preparation

Dutch Baby Pancake

Topping

Personal Note

To help you with this recipe

RICARDO Portion Scoop (45 ml)