Cottage cheese Dutch baby with lemon and berries
25 min · 35 g protein · 494 cals / serving
An oven pancake to share straight from the skillet: a blender batter of eggs, cottage cheese, milk and a little flour that puffs at the edges and turns golden, then settles into a soft, custardy middle, finished with lemon juice, a snow of powdered sugar, a cloud of whipped cottage cheese and a pile of fresh berries.
Ingredients
- 3 large eggs
- 1/2 cup cottage cheese (1%), low-fat
- 1/4 cup skim milk
- 1/2 cup all-purpose flour
- 1/2 tsp vanilla extract
- a few drops stevia
- 1 small pinch salt
- 1/2 tbsp butter
To finish
- 2 tsp lemon juice
- 3/4 tsp powdered sugar
- 2 cups strawberries, sliced
- 3/4 cup cottage cheese (1%), low-fat, whipped smooth with a few drops of stevia
- 2/3 cup blueberries
- 2/3 cup raspberries
Steps
- Put a 10 inch cast-iron or other ovenproof skillet in the oven and heat it to 425°F. Blend the eggs, cottage cheese, milk, flour, vanilla, sweetener and salt for a full minute, until completely smooth and frothy; let it stand while the oven heats.
- When the oven is hot, take out the skillet with oven gloves, add the butter and swirl until it melts and coats the base and sides. Pour in the batter all at once and put the pan straight back in the oven. Bake 16–20 minutes without opening the door, until the edges have puffed up the sides of the pan and turned deep golden and the middle is set.
- The edges sink a little as it cools, which is normal, leaving golden sides around a soft, custardy centre. Squeeze over the lemon juice, dust with powdered sugar, spoon the whipped cottage cheese into the middle, pile on the berries and cut into wedges at the table.
Good to know
Will it puff like a classic Dutch baby?
It rises well at the edges but a little less than the all-flour version, and the middle is softer and more custardy. Blend long enough and get the pan really hot; those two things give it the most lift.
Savoury version?
Leave out the vanilla and sweetener, add chives and black pepper to the batter, and top with smoked salmon, dill and lemon, or ham, tomatoes and a handful of rocket.
No cast iron?
Any ovenproof frying pan or a 9 inch metal cake tin works; preheat it in the oven the same way.
Per
- Calories
- 97
- Protein
- (30%)
- 7 g
- Fat
- (26%)
- 3 g
- Carbohydrates
- (45%)
- 11 g
- of which sugar
- 4 g
- Fiber
- 2 g
- Sodium
- 165 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 987 kcal goes into the pot and 1079 g of ingredients comes out as about 1020 g of food: 97 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.