halfbakedharvest4.4
Raspberry Lemon Ricotta Dutch Baby
Light, airy, sweet, filled with creamy ricotta and tart raspberries. And when topped with a dollop of whipped ricotta and a good drizzle of maple...beyond perfect!
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●blender
- ●whisk
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 450 degrees F. Place 2 tablespoons butter in a 10-12 inch cast iron skillet and place the skillet in the center of the oven.2. While the skillet is heating, in a blender combine the eggs, milk, 1/4 cup ricotta cheese, flour, vanilla, salt, lemon zest, and 2 tablespoons melted butter. Blend on high for ⏱️ 30 seconds to one minute or until the batter is smooth. Make sure no large clumps of flour remain. Remove the hot skillet from the oven and pour the batter into the skillet. Sprinkle the raspberries overtop the batter. Place the skillet in the center of the oven and bake for ⏱️ 20-25 minutes or until the pancake is fully puffed and browned on top. DO NOT open the oven during the first ⏱️ 15 minutes of cooking or you might deflate your pancake.3. Meanwhile, in the bowl of a stand mixer (or use a hand held mixer) fitted with the whisk attachment, whip the remaining 1/2 cup ricotta and heavy cream until the the ricotta is smooth and the cream has fluffed, about ⏱️ 5 minutes. Add the powdered sugar, to taste, and whip until combined. 4. Remove the Dutch Baby from the oven and top with ricotta, maple, fresh lemon zest, and fresh raspberries. EAT.
butter4 tablespoonslarge eggs4
Nutrition Facts
calories
336 kcal
fat Content
22 g
serving Size
1 serving
fiber Content
1 g
sugar Content
3 g
sodium Content
347 mg
protein Content
10 g
cholesterol Content
174 mg
carbohydrate Content
17 g
saturated Fat Content
13 g
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