A dramatic oven-puffed pancake with bright lemon ricotta cream and a sweet raspberry sauce—perfect for late summer Sunday brunch.
Ingredients
Dutch Baby
● 4 large eggs, room temperature
● 2/3 cup whole milk, room temperature
● 2/3 cup all-purpose flour
● 2–3 Tbsp whole milk ricotta
● 1 tsp vanilla extract
● 1 Tbsp lemon zest
● 1/4 tsp kosher salt
● 3 Tbsp unsalted butter
Sweet Raspberry Sauce
● 12 oz fresh or frozen raspberries
● 1/3–1/2 cup granulated sugar (to taste)
● 1–2 tsp raspberry preserves
● 1 tsp vanilla extract
● Pinch kosher salt
● 1 tsp cornstarch mixed with 1 Tbsp water (optional)
Lemon Ricotta Cream
● 1/2 cup whole milk ricotta
● 1/2 cup mascarpone
● 1/4 cup powdered sugar
● 1 tsp vanilla extract
● 1 Tbsp lemon zest
To Finish
● Fresh raspberries
● Powdered sugar
Directions
1. Preheat oven to 425°F with a 10-inch cast-iron skillet inside.
2. Blend the eggs, milk, flour, ricotta, vanilla, lemon zest and salt until completely smooth. Rest the batter 10–15 minutes if time allows.
3. Carefully remove the hot skillet, add the butter and allow it to brown lightly. Swirl to coat the pan.
4. Immediately pour in the batter and return the skillet to the oven. Bake 16-20 minutes without opening the oven until puffed and deeply golden.
5. Meanwhile, combine the raspberries, sugar, raspberry preserves, vanilla and salt in a saucepan. Simmer until the berries break down. Thicken with the cornstarch slurry only if needed.
6. Whip together the ricotta, mascarpone, powdered sugar, vanilla and lemon zest until smooth and creamy.
7. Dust the Dutch Baby with powdered sugar. Spoon over the sweet raspberry sauce, add dollops of lemon ricotta cream and finish with fresh raspberries.
Chef Jeff Tips
● Room-temperature eggs and milk help the Dutch Baby puff beautifully.
● Don't open the oven while it bakes or it may collapse early.
● Browning the butter in the skillet adds a subtle nutty flavor without changing the recipe.
● Keep the raspberry sauce on the sweeter side so the lemon ricotta cream stays bright, not overly tart.
