I came across some beautiful muscadines at a farm stand. Today’s recipe, Dutch Baby Pancake with Rosemary & Honey Roasted Muscadines.
The “Dutch Babies” I made back in the day were always served with a warm canned fruit compote and sometimes a cream cheese slurry.
Hope you like it!
Dutch Baby Pancake Rosemary Honey Roasted Muscadines
Ingredients
- ½ C AP flour
- ½ C milk
- 2 eggs
- 2 Tbsp sugar
- 1 tsp vanilla
- 2 Tbsp butter (melted)
- ½ C ricotta cheese
- 2 Sprigs fresh rosemary
- ¼ C goat cheese
- 2 Tbsp olive oil
Instruction
Heat a cast iron or oven safe 8-10″ sauté pan in the oven for 5 minutes.
Remove pan from oven and being careful, add melted butter and swirl to coat pan.
Add pancake batter and return to oven (place on middle rack).
Allow to cook for 12-18 minutes or until golden brown and sides have risen.
When pancake is done, transfer to a serving dish and add ricotta cheese, spreading over bottom.
I’m Jennifer, the writer, recipe developer and photographer behind this site. I love food! I dream in food! I started CGC in October of 2011 as a way to catalog the constant thoughts of food that float through my mind. The best part of my day is dancing around my kitchen to music, singing my lungs out, while creating and photographing dishes inspired from years of travel, mixed with good ole southern culture to share with you. Thanks for reading and I hope you keep coming back for more recipes, travel bits and a dash of this and that... Cheers!
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