Fluffy Dutch Baby with Lemon-Ricotta and Berries

Ingredients

• 4 unit large eggs, room temperature
• 0,75 cup whole milk, warmed to 100°F (38°C)
• 0,75 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• 0,25 tsp fine sea salt
• 3 tbsp unsalted butter
• 1 cup whole-milk ricotta
• 3 tbsp icing sugar
• 2 tsp fresh lemon juice
• 2 cup mixed fresh berries

Instructions

1. 1

   Place a 10-inch cast-iron skillet on the middle rack and preheat the oven to 425°F (220°C) for at least 15 minutes.

2. 2

   Meanwhile, toss the mixed berries with 1 tbsp sugar and 1 tsp lemon juice; set aside to macerate until juicy.

3. 3

   In a blender, combine the eggs, milk, flour, 1 tbsp sugar, vanilla, lemon zest, and salt; blend for 30 seconds until smooth and frothy, then rest 5 minutes.

4. 4

   Whisk the ricotta with the icing sugar and remaining lemon juice until light and spoonable; refrigerate.

5. 5

   Carefully remove the hot skillet and add the butter, swirling until it foams and smells nutty but not brown.

6. 6

   Immediately pour the batter into the centre of the pan; do not stir.

7. 7

   Return to the oven and bake for 18-22 minutes, until the edges climb the pan and turn deep golden, and the centre is set but tender.

8. 8

   Remove promptly : the pancake will deflate slightly, which is expected.

9. 9

   Dollop with lemon ricotta, spoon over the macerated berries and their syrup, and dust with icing sugar.

10. 10

    Slice into wedges and serve at once while the edges are still crisp.