Blender Lemon-Ricotta Dutch Baby with Macerated Blackberry Compote

Place a 10-inch cast iron skillet on the center rack of the oven and preheat to 425°F (220°C). The skillet must be thoroughly heated to ensure the pancake puffs correctly.

Wash 1 cup of fresh blackberries and pat them dry. In a small mixing bowl, combine the blackberries with 1 tbsp of granulated sugar and 1 tsp of freshly squeezed juice from the lemon. Stir gently to coat and set aside to macerate at room temperature.

Wash 4 sprigs of fresh mint, strip the leaves from the stems, and finely chop them. Fold half of the chopped mint into the macerating blackberries.

In a high-speed blender, combine 3 large eggs, 0.75 cup whole milk, 0.75 cup all-purpose flour, 0.5 cup whole milk ricotta cheese, 2 tbsp granulated sugar, 1 tsp vanilla extract, 0.25 tsp ground cardamom, 0.5 tsp of freshly grated lemon zest, and a pinch of salt.

Blend the batter on high for 45 seconds until it is completely smooth and a layer of foam has formed on the surface; this aeration is key for the dramatic rise.

Using a thick oven mitt, carefully remove the hot cast iron skillet from the oven. Add 3 tbsp of unsalted butter to the skillet, swirling it around until it is melted, browned slightly, and bubbling.

Immediately pour the blender batter into the center of the hot, buttered skillet. Do not stir the batter once it hits the pan.

Carefully return the skillet to the oven. Bake for 18-20 minutes. Do not open the oven door during the first 15 minutes of cooking, as the rush of cool air can cause the Dutch baby to collapse.

While the pancake bakes, pour 0.25 cup heavy cream into a chilled bowl and whisk vigorously by hand until soft peaks form.

Remove the skillet from the oven once the Dutch baby is deeply puffed and the edges are a dark golden brown. The center will begin to deflate as it cools, creating a natural bowl for the toppings.

Spoon the macerated blackberry mixture and any accumulated juices into the center of the pancake.

Use a fine-mesh sieve to dust 2 tbsp of powdered sugar over the entire dish. Garnish with the whipped heavy cream and the remaining chopped mint before serving immediately while hot.