Baked German Pancake With Lemon Ricotta Swirl

Looking for a brunch recipe that’s guaranteed to impress? This Baked German Pancake with Lemon‑Ricotta Swirl is a delightful twist on a classic. Imagine a light, airy pancake, puffed to golden perfection, with ribbons of creamy, tangy lemon-infused ricotta woven throughout. It’s a stunning centerpiece that’s surprisingly easy to make, and the combination of flavors is simply irresistible. This recipe uses simple ingredients but delivers a sophisticated taste that will elevate your weekend brunch game. The warm, comforting pancake paired with the bright, zesty ricotta is a match made in heaven! Get ready to wow your family and friends with this unforgettable treat.

Ingredients

• 4 large eggs: These provide the structure and richness for the pancake. Using large eggs ensures a good rise and a tender crumb.
• 120 g (½ cup) all‑purpose flour: The base of our pancake, providing the necessary gluten for structure. All-purpose flour works best for a light and fluffy texture.
• 240 ml (1 cup) whole milk: Whole milk adds moisture and richness to the batter, contributing to a tender pancake. You can use other milk types, but whole milk yields the best results.
• 30 g (2 tbsp) granulated sugar: Adds a touch of sweetness to balance the tartness of the lemon and ricotta.
• 1 tsp (5 ml) alcohol‑free vanilla extract: Enhances the overall flavor profile with a warm, aromatic note. Be sure to use alcohol-free vanilla extract if serving to those who avoid alcohol.
• 30 g (2 tbsp) unsalted butter, melted, plus extra for skillet: Melted butter adds flavor and tenderness to the pancake. Using unsalted butter allows you to control the overall saltiness. Extra butter is needed to grease the skillet.
• ¼ tsp salt: Balances the sweetness and enhances the other flavors.
• Zest of 1 lemon (about 1 tsp): Provides a bright, citrusy aroma and flavor to the ricotta mixture and the overall dish. Use a microplane for the finest zest.
• 200 g (7 oz) ricotta cheese (halal‑certified): The star of the swirl! Ricotta adds a creamy, slightly tangy element that complements the pancake beautifully. Ensure it’s halal-certified if needed.
• 1 tbsp (15 ml) honey: Adds a natural sweetness and helps to bind the ricotta mixture.
• 1 tbsp (15 ml) fresh lemon juice: Intensifies the lemon flavor in the ricotta mixture, creating a vibrant tang.
• 1 tbsp (8 g) powdered sugar (for ricotta mix): Sweetens the ricotta mixture and helps create a smooth, creamy texture.
• 50 g (⅓ cup) fresh blueberries: Add a burst of fresh, juicy sweetness and a beautiful pop of color.
• Powdered sugar, for dusting: A final touch of sweetness and elegance.
• Additional lemon zest ribbons, for garnish: Enhances the visual appeal and reinforces the lemon flavor.

Ingredient Substitutions

While this recipe is fantastic as written, here are a few substitutions you can make if needed:

• All-purpose flour: You can substitute with gluten-free all-purpose flour blend for a gluten-free version.
• Whole milk: Almond milk or oat milk can be used as a dairy-free alternative, but the texture may be slightly different.
• Ricotta cheese: If you can’t find ricotta, you could try using mascarpone cheese, although it will be richer.
• Honey: Maple syrup can be used in place of honey for a different flavor profile.

Let’s Bake: Step-by-Step Instructions

1. Preheat and Prepare the Skillet: Begin by preheating your oven to 220°C (425°F). This high heat is crucial for achieving the signature puff of a German pancake. Place a 10-inch cast-iron skillet in the oven *while* it preheats. The hot skillet ensures the pancake starts cooking immediately upon contact, contributing to its rise.
2. Whisk the Pancake Batter: In a large bowl, whisk together the eggs, milk, sugar, vanilla extract, melted butter, flour, and salt. Whisk vigorously until the batter is completely smooth and free of lumps. A smooth batter ensures an even texture in the final pancake. Allow the batter to rest for 5 minutes. This resting period allows the gluten in the flour to relax, resulting in a more tender pancake.
3. Prepare the Lemon-Ricotta Swirl: While the batter rests, prepare the lemon-ricotta mixture. In a separate bowl, combine the ricotta cheese, lemon zest, lemon juice, honey, and powdered sugar. Mix well until the mixture is slightly creamy and well combined. The honey adds a subtle sweetness that complements the tartness of the lemon.
4. Heat the Skillet with Butter: Carefully remove the preheated skillet from the oven using oven mitts – it will be *very* hot! Add 1 tablespoon of butter to the skillet and swirl it around to coat the bottom and sides evenly. This prevents sticking and adds a rich, buttery flavor.
5. Pour and Spread the Batter: Pour the pancake batter into the hot, buttered skillet. Immediately spread the batter evenly to ensure a uniform thickness. Working quickly is important as the skillet is hot and the batter will start to cook.
6. Add and Swirl the Ricotta Mixture: Drop spoonfuls of the lemon-ricotta mixture over the surface of the pancake batter. Using a skewer or the tip of a knife, gently swirl the ricotta through the batter, creating beautiful ribbons. Avoid over-swirling, as this can muddy the colors and lose the distinct ribbon effect.
7. Bake to Golden Perfection: Transfer the skillet back to the oven and bake for 20-25 minutes. The pancake will puff up dramatically and turn golden brown around the edges. The center should be set – a toothpick inserted into the center should come out clean.
8. Rest and Garnish: Remove the skillet from the oven and let the pancake stand for 2 minutes. It will gently deflate as it cools – this is normal! Dust the top lightly with powdered sugar, scatter fresh blueberries over the surface, and garnish with a few extra lemon zest ribbons for a pop of color and flavor.
9. Serve Immediately: Serve the Baked German Pancake with Lemon-Ricotta Swirl directly from the skillet for a rustic presentation, or carefully slide it onto a serving plate.

Why a Cast-Iron Skillet is Key

The cast-iron skillet isn’t just a suggestion; it’s essential for achieving the perfect Baked German Pancake. Cast iron retains heat exceptionally well, creating a crispy, golden-brown exterior while ensuring the inside remains light and fluffy. The even heat distribution prevents hot spots, leading to a uniformly cooked pancake. The skillet’s ability to go directly from oven to table also adds to the rustic charm of this dish.

The Science Behind the Puff

The dramatic puff of this pancake is a result of the high oven temperature and the steam created by the milk in the batter. As the batter hits the hot skillet, the milk rapidly turns to steam, causing the pancake to rise quickly. The eggs provide structure, while the flour sets as it cooks, holding the puffed shape. The resting period for the batter is also important, allowing the gluten to relax and contribute to a lighter texture.

Lemon and Ricotta: A Flavor Harmony

The combination of lemon and ricotta is a classic pairing for a reason. The bright, zesty lemon cuts through the richness of the ricotta cheese, creating a balanced and refreshing flavor profile. The honey in the ricotta mixture adds a subtle sweetness that complements both the lemon and the pancake batter. This swirl isn’t just for looks; it delivers a burst of flavor in every bite.

Variations and Additions

Feel free to customize this Baked German Pancake! Consider adding other fruits like raspberries, sliced peaches, or chopped strawberries. A sprinkle of cinnamon or nutmeg in the batter can also add warmth and complexity. For a more decadent treat, drizzle with a little maple syrup or a dusting of cocoa powder.

Frequently Asked Questions (FAQ)

• Can I use a different skillet? While a cast-iron skillet is highly recommended, you can use a 10-inch oven-safe skillet. However, the results may vary.
• Can I make the batter ahead of time? Yes, you can make the batter up to 24 hours in advance. Store it in the refrigerator and whisk well before using.
• What if I don’t have ricotta cheese? While ricotta is ideal, you could substitute with full-fat Greek yogurt, though the flavor and texture will be slightly different.

This Baked German Pancake with Lemon-Ricotta Swirl is a delightful treat that’s perfect for a weekend brunch or a special occasion. Its impressive presentation and delicious flavor are sure to impress! Don’t forget to save this recipe to Pinterest for later!

Print