Berry Ricotta Puff Pancake

Berry Ricotta Puff Pancake

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 peel
  • 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

Method:

Preheated oven to 400°. Place butter in a 12-in. cast-iron or other oven proof 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 peel 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.

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