Almond Dutch Baby with Ricotta and Jam

Breakfast, To Try


3 large eggs ($0.75)

2/3 cup milk ($0.22)

2/3 cup all-purpose flour ($0.07)

1 Tbsp sugar ($0.06)

1/4 tsp salt ($0.02)

1/4 tsp almond extract ($0.07)

1/4 tsp vanilla extract ($0.07)

2 Tbsp sliced almonds ($0.22)

2 Tbsp butter ($0.12)


1/2 cup ricotta ($0.45)

1/2 Tbsp sugar ($0.03)

1/4 cup jam (raspberry or your favorite flavor) ($0.03)


Prepare the batter first, so it has some time to come up to room temperature. In a blender, combine the eggs, milk, flour, sugar, salt, almond extract and vanilla extract. Blend until completely smooth and no lumps remain. Let the batter sit at room temperature to warm.

Place a 10-inch cast iron skillet in the oven and begin preheating to 425ºF. Let the skillet heat in the oven for an additional 10 minutes once the oven reaches the set temperature.

Carefully remove the skillet from the oven and add the butter. Swirl the butter in the skillet and place it back in the oven for one minute. After one minute the butter should be beginning to brown.

Carefully remove the skillet from the oven again and spread the butter evenly across the bottom and up the sides of the skillet (I used a silicone brush for this). Pour the prepared batter into the hot skillet and sprinkle the sliced almonds over top.

Return the hot skillet to the hot oven and bake for 20 minutes, or until it is golden brown and has puffed along the edges and in the center.

While the Dutch baby is in the oven, combine the remaining 1/2 Tbsp of sugar with the ricotta. Once the Dutch baby has finished baking, either add a dollop of the sweetened ricotta to the whole pancake and top with jam for presentation, or slice the pancake into four pieces and add 2 Tbsp sweetened ricotta and 1 Tbsp jam to each piece.