BERRY RICOTTA PUFF PANCAKE
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
Provided by Taste of Home
Time 45m
Yield 8 slices
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. Place butter in a 12-in. cast-iron or other ovenproof skillet. Place in oven until butter is melted, 4-5 minutes; 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; serve immediately with confectioners' sugar.
Nutrition Facts : Calories 287 calories, Fat 13g fat (6g saturated fat), Cholesterol 186mg cholesterol, Sodium 406mg sodium, Carbohydrate 29g carbohydrate (15g sugars, Fiber 2g fiber), Protein 13g protein.
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Saqib Liaqat Ali
[email protected]I made this for a brunch party and it was a hit! Everyone loved it and I received several requests for the recipe.
Laird Roger
[email protected]Yum!
Azam Hussain
[email protected]The pancake was light and fluffy, the berries were juicy and sweet, and the ricotta added a nice touch of creaminess. Overall, this was a delicious and easy-to-make dish.
Banelle Manqoba
[email protected]This berry ricotta puff pancake was a delightful treat! The combination of fluffy pancake, sweet berries, and creamy ricotta was simply irresistible. I followed the recipe exactly and it turned out perfectly. My family loved it and it will definitely