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Ingredients
| all-purpose flour (unsifted): 1 cup |
| 2% milk: 1 cup |
| eggs: 4 (beaten) |
| salted butter: 2 Tbl |
| ricotta cheese (whole milk): 3/4 cup |
| orange zest: 1 tsp |
| powdered sugar (unsifted): 3 Tbl |
| currant jelly: 2 Tbl |
| strawberries (sliced): 2 cups (fresh) |
Creamy Strawberry Puff Pancake
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
25 min -
Servings
4 serving(s)
Tags
- Heat oven to 450.
- Lightly spoon flour into measuring cup; level off.
- In medium bowl, combine flour, milk and eggs; beat with wire whisk until smooth.
- Melt butter in medium ovenproof momstick skillet over medium high heat.
- Tilt skillet to coat bottom with melted butter.
- Immediately pour batter into hot skillet.
- Bake at 450 for 20 to 25 minutes or until puffed and golden brown.
- Meanwhile, in small bowl, combine ricotta cheese, orange peel and 2 T. powdered sugar; mix well.
- Spoon jelly into small microwave safe bowl; cover with microwave safe plastic wrap.
- Microwave on HIGH for 10 to 15 seconds or until melted.
- Stir until smooth.
- Remove pancake from oven; pancake will collapse.
- Immedietely spoon ricotta cheese mixture over pancake.
- Top with strawberries; drizzle with melted jelly.
- Sprinkle remaining T powdered sugar over top.
- Cut into wedges.
- Serve immediately.