Our Orange Ricotta Dutch Baby is a toothsome twist on a classic breakfast dish that’ll leave everyone asking for seconds!
With spring right around the corner, citrus is calling my name saying. “Bake with me Julie! Put me in every thing!” Living in Arizona with citrus for days it’s hard to resist. Today I’m taking one of my favorite breakfast recipes and giving it a bright, citrus-y makeover that’s easy to prepare and goes perfectly with my boys’ favorite morning drink!
Chocolate and oranges are always a good flavor combination. I’ve been buying my step-mom those chocolate oranges for years, and that is the inspiration for this dish. A classic puffy, fluffy dutch baby turns into a tender, dense, and slightly sweet breakfast bite just begging for a glass of TruMoo Calcium Plus chocolate milk to go with it.
Normally I’m a powdered sugar with a side of lemons girl when I have a dutch baby, but my whole family loved the orange flavor. I really liked the citrus being in every bite from the zest. Even my picky face boys grabbed a fork and dove in when they saw the “sugar snow” on top.
We’ve been drinking TruMoo for almost a year. It’s my boys’ favorite “special drink.” I love that the new TruMoo Calcium Plus milk has 50% more calcium then regular low-fat milk, provides 8 essential nutrients my boys need to take on the day, and keep their bones strong. #momwin
- 2/3 cup all-purpose flour
- 1/3 cup sugar
- 1/4 teaspoon salt
- 2/3 cup milk
- 5 ounces ricotta cheese
- 3 eggs
- 1/2 teaspoon vanilla extract
- 2 teaspoons orange zest
- 3 tablespoons unsalted butter
- Powdered sugar
- Thin cut orange wheels, for garnish
- Preheat your oven to 450 degrees F. Once heated, place a 9-inch by 9-inch glass baking dish in the oven for 10 minutes.
- While the dish heats, whisk together the flour, sugar, and salt in a large mixing bowl.
- In a medium mixing bowl, whisk together the milk, ricotta, eggs, vanilla, and zest until smooth. There should be no large chunks of the cheese left.
- Pour the wet ingredients into the dry ingredients and whisk until smooth.
- Carefully remove the baking dish from the oven. Add the butter to the dish and let it melt completely. Pour the batter into the hot dish and return it to the oven.
- Bake for 20 to 25 minutes, or until the dutch baby has puffed up, the center is set, and is golden & crispy around the edges.
- Remove from the oven. Dust generously with powered sugar. Place a twisted orange wheel in the center of each serving, if desired. Serve warm.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.