This slightly sweet berry puff pancake is filled with fruit and has a custardy texture that puffs up beautifully when baked. It makes an easy yet impressive breakfast. —Jessi Smith, Fort Myers, Florida
Berry Ricotta Puff Pancake
Berry Ricotta Puff Pancake
Prep Time
20 min
Cook Time
25 min
Yield
6 servings
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
Directions
- Preheat oven to 400°. Melt butter in a 12-in. cast-iron or other ovenproof skillet. Carefully swirl to coat evenly.
- 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.
- Bake until puffed and sides are golden brown and crisp, 25-30 minutes. Remove pancake from oven; sprinkle with confectioners' sugar. Serve immediately.
Nutrition Facts
1 piece: 287 calories, 13g fat (6g saturated fat), 186mg cholesterol, 406mg sodium, 29g carbohydrate (15g sugars, 2g fiber), 13g protein.
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