Dutch Baby Pancake with Berries and Ricotta

Method

  1. Preheat the oven to 200°C (or 180°C fan forced).
  2. In a blender, add 2 tablespoons of melted butter, ¾ cup ricotta, flour, eggs, caster sugar, milk and 2 tablespoons of vanilla extract. Blend until combined (about 30 seconds).
  3. While the pancake batter is blending, place 2 tablespoons of butter in the bottom of a 28-30cm cast iron skillet and place the skillet in the preheated oven, to melt the butter.
  4. Once the butter is melted, carefully remove the skillet and pour the pancake batter over the melted butter. Scatter ½ cup fresh raspberries onto the batter and bake for 20 minutes. Do not open the oven during cooking.
  5. While the pancake is baking, make the whipped topping by whipping the ½ cup ricotta, thickened cream and ½ teaspoon vanilla extract together using a handheld mixer, fitted with a whisk attachment. Add icing mixture to taste and whip until stiff peaks are formed.
  6. Remove baked pancake from oven and garnish with fresh berries and lemon zest.
  7. Dust with icing mixture and dollop with whipped topping.
  8. Serve immediately. 

OPTIONAL: Drizzle with maple syrup or dollop with jam, to serve.