Sacramento Digs Gardening logo
Sacramento Digs Gardening Article
Your resource for Sacramento-area gardening news, tips and events

Articles Recipe Index Keyword Index Calendar Twitter Facebook Instagram About Us Contact Us

Bake a puffy cherry-berry pancake

Recipe: Ricotta and lemon zest give brunch dish some tang

A sprinkling of confectioner's sugar tops this puffy ricotta pancake packed with cherries and blueberries.

A sprinkling of confectioner's sugar tops this puffy ricotta pancake packed with cherries and blueberries. Kathy Morrison

Cherry pitter and pits
A good cherry pitter is invaluable.

Cherry season is here, and while we wait for those glorious Bings to eat fresh, we can enjoy the early varieties in baked goods.

This skillet-baked dish falls between clafoutis – the traditional French dessert that uses whole, unpitted cherries – and a baked German pancake, aka “Dutch baby.” The ricotta cheese in the batter gives it a little more heft, appropriate for brunch.

The batter is easily mixed in a blender, and can be made ahead and refrigerated overnight, for even more ease. Bring it to room temperature while preheating the oven and pitting the cherries. I tossed in some blueberries because I like that fruit combination, but feel free to use raspberries as well, or just go with all cherries.

The lemon helps cut the richness of the ricotta, but if you’re using almond milk instead of dairy milk, lean in on that flavor, adding ½ teaspoon of almond extract and skip the lemon zest.

One more note: This recipe is sized for a 10-½-inch cast iron skillet, so if you use a larger pan, the pancake will be thinner and may cook faster. To get the thicker pancake in the larger pan, add another egg, ¼ cup more ricotta, 1 tablespoon more flour, 2 tablespoons more milk and bump the fruit amount to 2 cups.

Baked cherry-berry ricotta puff pancake

Makes 4-6 servings


4 eggs, room temperature

1 cup ricotta cheese

6 tablespoons milk, dairy or non-dairy

1 teaspoon vanilla extract

Zest from 1 large lemon or 2 smaller ones

Pan with pancake batter and fruit in oven
Batter and fruit just added to butter in pan.

¾ cup all-purpose flour

¼ cup granulated sugar

½ teaspoon baking powder

½ teaspoon salt

1-½ cup total prepared fruit, such as 1 cup pitted cherries and ½ cup blueberries, or any fresh fruit, cut into bite-size pieces

3 tablespoons unsalted butter


Preheat oven to 425 degrees F. Place a 10-½ inch cast iron skillet or similar-size ceramic baking dish (a 9-by-9 pan, for example) in the oven while it’s heating.

In a blender, combine the eggs, milk, vanilla, and lemon zest until smooth. Add the flour, sugar, baking powder and salt, and blend on a medium speed until smooth. Let the batter rest while you prepare the fruit.

When ready to bake, add the butter to the hot skillet and swirl it around the bottom. Pour in the batter, then scatter the cherries or other fruit over the batter. (I did this while the skillet was still on the oven rack, but you might want to move the pan to an oven-safe surface, then return it to the oven.)

Baked pancake with slice cut out
This pancake is thick, unlike clafoutis.

Bake for 10 minutes, then check to see that the pancake is browning evenly. Reduce heat to 375 degrees and continue baking until the middle of the pancake is firm but still moist, about 5 to 8 minutes more. 

Remove the pan to a cooling rack, sprinkle confectioner’s sugar over the top of the pancake, then cut into slices to serve.



0 comments have been posted.

Newsletter Subscription

Sacramento Digs Gardening to your inbox.

Taste Summer! E-cookbook


Find our summer recipes here!

Local News

Ad for California Local

Taste Spring! E-cookbook


Find our spring recipes here!

Thanks to our sponsor!

Summer Strong ad for

Garden Checklist for week of July 7

Take care of garden chores early in the morning, concentrating on watering. We’re still in survival mode until this heat wave breaks.

* Keep your vegetable garden watered, mulched and weeded. Water before 8 a.m. to conserve moisture.

* Prevent sunburn; provide temporary shade for tomatoes, peppers, eggplant, melons, squash and other crops with “sensitive” skin.

* Hold off on feeding plants until temperatures cool back down to “normal” range. That means daytime highs in the low to mid 90s.

* Don’t let tomatoes wilt or dry out completely. Give tomatoes a deep watering two to three times a week. Harvest vegetables promptly to encourage plants to produce more.

* Squash especially tends to grow rapidly in hot weather. Keep an eye on zucchini.

* Some weeds thrive in hot weather. Whack them before they go to seed.

* Pinch back chrysanthemums for bushy plants and more flowers in September.

* Harvest tomatoes, squash, peppers and eggplant. Prompt picking will help keep plants producing.

* Remove spent flowers from roses, daylilies and other bloomers as they finish flowering.

* Pinch off blooms from basil so the plant will grow more leaves.

* Cut back lavender after flowering to promote a second bloom.

* One good thing about hot days: Most lawns stop growing when temperatures top 95 degrees. Keep mower blades set on high.

* Once the weather cools down a little, it’s not too late to add a splash of color. Plant petunias, snapdragons, zinnias and marigolds.

* After the heat wave, plant corn, pumpkins, radishes, winter squash and sunflowers. Make sure the seeds stay hydrated.

Taste Fall! E-cookbook

Muffins and pumpkin

Find our fall recipes here!

Taste Winter! E-cookbook

Lemon coconut pancakes

Find our winter recipes here!