Prep: 20 min. Bake: 25 min.
Ingredients3 tablespoons butter5 large eggs, room temperature1-1/2 cups reduced-fat ricotta cheese1/2 cup fat-free milk1-1/2 teaspoons vanilla extract1/2 teaspoon grated lemon peel3/4 cup all-purpose flour1/4 cup sugar1/2 teaspoon baking powder1/2 teaspoon salt1/2 cup sliced fresh strawberries1/2 cup fresh raspberries1/2 cup fresh blueberriesConfectioners’ sugar
DirectionsPreheat 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 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.
1 slice: 287 calories, 13g fat (6g saturated fat), 186mg cholesterol, 406mg sodium, 29g carbohydrate (15g sugars, 2g fiber), 13g protein.
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