Lemon Ricotta Dutch Baby with Fresh Berries

Serves 4 · 10 min prep · 22 min cook

Ingredients

• 3 large eggs
• 2/3 cup whole milk
• 2/3 cup all-purpose flour
• 1/3 cup whole-milk ricotta
• 2 Tbsp granulated sugar
• 1 Tbsp (from 1 large lemon) lemon zest
• 1 tsp vanilla extract
• 1/4 tsp kosher salt
• 3 Tbsp unsalted butter
• 2 cups mixed fresh berries (strawberries, blueberries, raspberries)
• for dusting powdered sugar
• for serving maple syrup or honey
• optional extra lemon wedges

Instructions

1. 1Place a 10-inch cast-iron skillet on the middle oven rack and preheat the oven to 425°F. The pan must be screaming hot when the batter goes in.
2. 2In a blender, combine the eggs, milk, flour, ricotta, granulated sugar, lemon zest, vanilla, and salt. Blend on high until completely smooth and slightly frothy, about 20 to 30 seconds. Let the batter rest 5 minutes while the oven finishes heating.
3. 3Carefully remove the hot skillet (use oven mitts). Add the butter and swirl until fully melted and foaming, coating the bottom and sides.
4. 4Immediately pour the batter into the center of the skillet—it should sizzle at the edges. Return the skillet to the oven without delay.
5. 5Bake until the Dutch baby is dramatically puffed, deep golden-brown the edges, and set in the center, 18 to 22 minutes. Do not open the oven door during the first 15 minutes or it may collapse.
6. 6While it bakes, hull and slice any large strawberries and toss all the berries together gently.
7. 7Remove the skillet from the oven—the pancake will deflate slightly, which is normal and creates the classic bowl shape. Dust generously with powdered sugar.
8. 8Scatter the fresh berries over the top, cut into wedges, and serve right away with maple syrup or honey and extra lemon if desired.