Instructions
10 steps · tick them off as you cookPlace a 10-inch cast-iron skillet on the middle rack and preheat the oven to 425°F (220°C) for at least 15 minutes.
15 minutesMeanwhile, toss the mixed berries with 1 tbsp sugar and 1 tsp lemon juice; set aside to macerate until juicy.
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.
5 minutesWhisk the ricotta with the icing sugar and remaining lemon juice until light and spoonable; refrigerate.
Carefully remove the hot skillet and add the butter, swirling until it foams and smells nutty but not brown.
Immediately pour the batter into the centre of the pan; do not stir.
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.
18-22 minutesRemove promptly: the pancake will deflate slightly, which is expected.
Dollop with lemon ricotta, spoon over the macerated berries and their syrup, and dust with icing sugar.
Slice into wedges and serve at once while the edges are still crisp.
Chef's tip
Room-temperature eggs and warm milk are the secret to maximum puff: cold ingredients hit the hot pan and refuse to climb the sides.
Suggested pairing
Pair with a sparkling mimosa or a strong French-press coffee to cut through the buttery richness.
About this recipe
A dramatic oven-puffed pancake with crisp golden edges and a custardy centre, topped with whipped lemon ricotta and macerated berries.
BrunchEasysweet-and-savouryfamily-friendlyfestivecreamy
