Ingredients
- 3/4 cup milk
- 2 chamomile tea bags
- 5 tablespoons butter divided
- 1 cup rounded blueberries
- 1 tablespoon brown sugar
- 1/4 teaspoon cinnamon
- 3 eggs at room temperature
- 1 teaspoon vanilla + half of a vanilla bean if you have it on hand
- 1/2 teaspoon salt
- 3/4 cup all-purpose flour
- 1 cup mixed strawberries raspberries + blueberries
- 2 teaspoons granulated sugar
- 1/2 teaspoon cinnamon
- 1 cup whole milk ricotta
- 2 tablespoons honey + fresh honeycomb for serving
- 1 vanilla bean seeds scraped out
- 1-2 teaspoons lemon zest optional
Instructions
- Warm the milk in the microwave or over the stove until just steaming. Add the tea bags, cover and steep for 5-10 minutes
- Preheat the oven to 450 degrees F.
- Grab a 10-12 inch cast iron skillet and place it over high heat. Add 2 tablespoons butter and once melted, add the blueberries, brown sugar and cinnamon. Cook over high heat for 1-2 minutes, stirring once or twice, you just want the berries to begin to burst. Remove from the heat and add the remaining 3 tablespoons butter. Place the skillet in the oven while you prepare the batter, but no longer than 5-8 minutes.
- Remove the tea bags from the milk and add the milk to a blender. Add the eggs, vanilla (and vanilla bean seeds if using), salt and flour. Blend on high for about 30 seconds or until no lumps remain in the batter.
- Carefully remove the hot skillet from the oven. Push the blueberries towards the center of the skillet and pour the batter over the blueberries in a swirl motion. Quickly return the skillet to the oven and bake until the sides are puffed up and dark golden brown, 15 to 20 minutes.
- Meanwhile, combine the fresh berries with the sugar and cinnamon in a bowl. Toss well and let sit until ready to serve.
- To make the ricotta, stir together the ricotta, honey, lemon zest and vanilla in a bowl. Keep in the fridge until ready to serve.
- When the dutch baby is done cooking, remove from the oven. Add some fresh honeycomb to the dutch baby and then add a dollop of ricotta. Top with the cinnamon sugar berries + figs if you have them. EAT!!
