Lemon Raspberry Dutch Baby Recipes

RASPBERRY LEMON DUTCH BABY

Steps:

• Preheat oven to 450°F. Place 2 tbsp butter in 12" cast iron skillet and put the skillet in the oven.
• While skillet is heating up, add remaining 2 tbsp melted butter, eggs, milk, flour, ricotta, sugar, vanilla extract, salt and lemon zest to blender and blend on high for 1 minute or until batter is smooth. Remove skillet from oven and pour batter in. Sprinkle raspberries on top of batter.
• Bake for 20 minutes and then reduce temperature to 300°F and bake for another 5 minutes. DO NOT open oven during the first 15 minutes or the pancake might deflate. Remove when pancake is puffed and brown on top. Top with whipped ricotta, fresh raspberries and maple syrup.
• In bowl of stand mixer with whisk attachment, whip the ricotta and cream until smooth and fluffy, about 5 minutes. Add maple syrup and vanilla extract and whip until combined.

LEMON RASPBERRY DUTCH BABY RECIPE

Steps:

• Preheat the oven to 425F (218C). Place a 10" cast iron skillet on the center rack to preheat while the oven is warming.
• In a small bowl, mix the flour, sugar and salt. Set aside.
• Meanwhile crack the eggs into a large mixing bowl. To the eggs add the milk, extract and zest. Whip with a whisk to break up the eggs.
• To the egg mixture, add the flour mixture. Whisk until perfectly smooth, or for at least 2 minutes. Your arm will get tired, but just consider it your morning workout!
• *Work quickly but carefully here! When the oven is preheated (I highly recommend an oven thermometer to double check), use an oven mitt to carefully remove the pan from the oven. Place the butter in the pan and swirl it around to help it melt. It will sputter and spit, so be careful. As soon as the butter is melted, carefully pour in the batter and gently place 1/2 C (60g) of berries spread evenly over the top of the batter. Carefully place the pan back in the oven, in the same spot without sloshing the batter around in the pan.
• Bake for 14-15 minutes until the edges are toasty golden and puffed. Remove from oven and allow the pancake to deflate before sprinkling it with lemon, powder sugar and more berries.
• Serve with homemade Easy Lemon Curd.
• Store in a lidded container for up to two days. Reheat at 325F (180C) for about 8 minutes.