Raspberry Lemon Ricotta Dutch Baby.
Kicking off spring with this Raspberry Lemon Ricotta Dutch Baby.
You guys, I know that the calendar says it’s spring and all, but the weather is saying a completely different story. It’s snowing as I type this and I am very, very cold. To be expected, it finally snows here once spring rolls around (because it barely snowed all winter), but to say that I am dreaming of warmer days is an understatement.
Or actually? Maybe just a trip to south Florida…oh how I would LOVE that! Probably not going to happen, but oh well. Spring is here, at least according to the calendar, and Easter is fast approaching. In my mind that means springtime foods, plenty of brunching, and a generous amount of milk chocolate bunnies, and that has me very, very excited.
For whatever reason spring always feels like the shortest season to me. Winter is long, summer feels like a decent amount of time, fall is always a little too short, but spring just feel the shortest of the all. It goes from winter to spring, then spring to summer in a blink of an eye, especially up here in the mountains. Trust me, in a month or so people are going to be talking about watermelon, BBQ’s, and the 4th of July.
OKAY, maybe not in a month, but I think you get my point. Spring rolls into summer so fast, which I’m definitely not complaining about, but I really want to enjoy spring this year, whether that brings rain, snow, or sunshine. My plan is to make the most springy recipes possible and not talk about summer until it really is here. Meaning no earlier than mid June. Not sure if I will stick to that or not, but hey, this is my thought process right now and I’m rolling with it.
Anyway, I wanted to kick the first day of spring off with this dutch baby, because to me it screams both spring and Easter all in one. It’s the perfect Easter breakfast/brunch, light enough for warmer spring days, and easy enough for any day or anytime of the week. Meaning you can make it today, tomorrow, this weekend, and for Easter…maybe even all three? It’s actually a great lunch as well…just ask my mom.
Dutch Babies have to be one of my favorite items to make for spring brunches. For one, they are so easy, just blend everything in a blender, bake for twenty minutes, and DONE. That means zero standing at the stove flipping pancakes and making a giant mess in the process.
Two, Dutch Babies hold a very special place in my heart. If you own my cookbook, you may have read the story about how my Nonnie used to make them for me as a kid when the two of us would take our girls trip to Florida. No one could make a Dutch Baby like my Nonnie, hers were alway the best. Fortunately my Nonnie was able to read an early copy of the book before she passed late this summer. Since then, I’ve found myself making more and more Dutch Babies. I find that whenever I make them, they always bring back the best memories. It’s such a nice way to be reminded of her.
However, I can never seem to make a recipe the same way twice, I played around with Nonnie’s Dutch Baby recipe and developed this very springy version, complete with three of my favorite things right now, raspberries, lemons, and ricotta cheese.
I know it seems like the addition of three simple ingredients wouldn’t make much of a difference, but trust me, they do, and they make this Dutch Baby so DELICIOUS.
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…ah, beyond perfect!
If you are planning Easter brunch, or any spring brunches, this needs to be on the menu. Again, it’s perfect for entertaining, very pretty, and I have yet to meet a single soul who doesn’t like it…it’s a winner.
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!
- 4 tablespoons butter
- 4 large eggs
- 2/3 cup whole milk
- 3/4 cup whole milk ricotta cheese
- 2/3 cup all-purpose flour
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- zest of 1 lemon, plus more for serving
- 1/2 cup fresh or frozen raspberries
- 1/2 cup heavy cream
- 1-2 tablespoons powdered sugar
- fresh raspberries and maple syrup, for serving
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.
Brunch every day?! Yes.
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