Honey Berry Vanilla Dutch Baby

Craving a breakfast that feels like a special treat? This Honey Berry Vanilla Dutch Baby is just the thing. Baked until golden and puffed, this light and airy skillet pancake is infused with a hint of vanilla and a touch of sweet BeeMaid Honey for just the right amount of natural sweetness. Finished with a generous topping of fresh, juicy berries, it strikes the perfect balance between indulgent and refreshing. This beautiful dish is guaranteed to bring a little joy to your morning.

Ingredients

Dutch Baby

2 Tbsp

BeeMaid Honey

2/3 Cup

Milk

1/2 Cup

All Purpose Flour

Eggs

1 Tsp

Vanilla Extract

1/2 Tsp

Salt

4 Tbsp

Butter

1 Tbsp

Powdered Sugar

Honey Ricotta Topping

1/2 Cup

Ricotta Cheese

2 1/2 Tbsp

BeeMaid Honey

3 Tbsp

Lemon Juice

1 Tbsp

Powdered Sugar

1 Tsp

Vanilla Extract

1/3 Cup

Sliced Strawberries or Raspberries

Directions

1. Place 10″ cast iron skillet into over and preheat to 375F.

2. While oven heats, in a high speed blender, blend the milk, flour, eggs, BeeMaid Honey, vanilla and salt. You want the batter to be quite smooth so blend up to 1-2 minutes.

3. With oven mitts, remove 10” skillet from the oven and melt the butter. Pour batter into the skillet.

4. Bake for 20-25 minutes or until golden brown.

5. While the Dutch baby cooks, prepare the honey ricotta by simply whisking or stirring all the ingredients in a small mixing bowl.

6. When serving, dust with icing sugar, lemon zest, fresh berries and honey ricotta.