Description
This Baked German Pancake with Lemon-Ricotta Swirl is a delightful twist on a classic brunch recipe. It features a light, airy pancake with ribbons of creamy, tangy lemon-infused ricotta.
Ingredients
Scale
- 4 large eggs
- 120g (½ cup) all-purpose flour
- 240ml (1 cup) whole milk
- 30g (2 tbsp) granulated sugar
- 1 tsp (5ml) vanilla extract
- 30g (2 tbsp) unsalted butter, melted
- ¼ tsp salt
- Zest of 1 lemon
- 200g (7oz) ricotta cheese
- 1 tbsp (15ml) honey
- 1 tbsp (15ml) lemon juice
- 1 tbsp (8g) powdered sugar
- 50g (⅓ cup) blueberries
- Powdered sugar, for dusting
- Lemon zest ribbons, for garnish
Instructions
- Preheat and Prepare Skillet: Preheat oven to 220°C (425°F) with a 10-inch cast-iron skillet inside.
- Whisk Pancake Batter: Whisk eggs, milk, sugar, vanilla, butter, flour, and salt until smooth. Rest for 5 minutes.
- Prepare Ricotta Swirl: Combine ricotta, lemon zest, lemon juice, honey, and powdered sugar.
- Heat Skillet with Butter: Carefully add 1 tbsp butter to the hot skillet.
- Pour and Spread Batter: Pour batter into skillet and spread evenly.
- Add and Swirl Ricotta: Drop spoonfuls of ricotta mixture and swirl gently.
- Bake to Golden Perfection: Bake for 20-25 minutes until golden brown and set.
- Rest and Garnish: Let stand for 2 minutes, dust with powdered sugar, add blueberries, and lemon zest.
- Serve Immediately: Serve directly from the skillet.
Notes
Using a cast-iron skillet is key for achieving a crispy exterior and fluffy interior. Resting the batter allows for a more tender pancake.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: German-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 180 mg
Keywords: german pancake, brunch, ricotta, lemon, baked pancake, easy recipe, weekend brunch