This fluffy pancake is baked in the oven, meaning the herby dough really rises. The topping of asparagus, fried eggs and lemon ricotta make the pancake a hearty, spring-like brunch favourite.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
One skillet, approx. 20 cm in diameter
How it's done
Combine the ricotta and lemon peel, season, cover and chill. Heat the oil in a non-stick frying pan. Add the asparagus, stir fry for approx. 2 mins. Add the lemon juice, season the asparagus and set aside.
Beat the eggs and milk using the whisk on a mixer for approx. 5 mins. until the mixture is foamy. Combine the flour, baking powder and salt, mix in, continue to beat for approx. 5 mins. Mix in the herbs.
Place the frying pan a cold oven. Preheat the oven to 220°C (convection). Remove from the oven, add butter and melt. Pour the batter into the pan, bake for approx. 20. mins.
Heat the clarified butter in a non-stick frying pan. Slide the eggs carefully into the frying pan one at a time, then fry over a low heat until the egg whites are set but the yolks are still runny. Serve the fried eggs, ricotta and asparagus on the hot Dutch baby pancake, garnish with microgreens and herbs.
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