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
- 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
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.
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