Name: Berry Ricotta Puff Pancake
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 3 tablespoons butter -; 5 large eggs, room temperature -; 1-1/2 cups reduced-fat ricotta cheese -; 1/2 cup fat-free milk -; 1-1/2 teaspoons vanilla extract -; 1/2 teaspoon grated lemon zest -; 3/4 cup all-purpose flour -; 1/4 cup sugar -; 1/2 teaspoon baking powder -; 1/2 teaspoon salt -; 1/2 cup sliced fresh strawberries -; 1/2 cup fresh raspberries -; 1/2 cup fresh blueberries -; Confectioners' sugar -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Berry Ricotta Puff Pancake

1. 3 tablespoons butter -

2. 5 large eggs, room temperature -

3. 1-1/2 cups reduced-fat ricotta cheese -

4. 1/2 cup fat-free milk -

5. 1-1/2 teaspoons vanilla extract -

6. 1/2 teaspoon grated lemon zest -

7. 3/4 cup all-purpose flour -

8. 1/4 cup sugar -

9. 1/2 teaspoon baking powder -

10. 1/2 teaspoon salt -

11. 1/2 cup sliced fresh strawberries -

12. 1/2 cup fresh raspberries -

13. 1/2 cup fresh blueberries -

14. Confectioners' sugar -

How to cook deliciously - Berry Ricotta Puff Pancake

1. Stage

Preheat oven to 400°. Melt butter in a 12-in. cast-iron or other ovenproof skillet. Carefully swirl to coat evenly.

2. Stage

Meanwhile, in a blender, process eggs, ricotta, milk, vanilla and lemon zest until blended. Add flour, sugar, baking powder and salt and process until blended. Pour into hot skillet. Top with berries.

3. Stage

Bake until puffed and sides are golden brown and crisp, 25-30 minutes. Remove pancake from oven; sprinkle with confectioners' sugar. Serve immediately.