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Lemon Ricotta Puff Pancake l SimplyScratch.com #ricotta #lemon #pancake #breakfast #wildblueberries

Lemon Ricotta Puff Pancake

Print Recipe
Breakfast is served and on the menu is this Lemon Ricotta Puff Pancake. Also known as a dutch baby, this recipe calls for the usual pancake ingredients, plus fresh lemon zest and creamy ricotta cheese. Served with a simple wild blueberry syrup.
Course Breakfast
Cuisine American, German
Keyword baked, brunch, easy, pancakes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 338
Author Laurie McNamara

Ingredients

FOR THE WILD BLUEBERRY SAUCE

  • 2 cups wild blueberries
  • 1/3 cup sugar
  • 1 cup water
  • 1 tablespoon cornstarch for slurry

FOR THE PUFF PANCAKE:

  • 3 large eggs
  • 1/2 cup ricotta cheese
  • 3 tablespoons milk
  • 10 tablespoons unbleached all-purpose flour or 1/2 cup plus 2 tablespoons
  • 2 tablespoons sugar
  • 3/4 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt
  • 1 lemon zested
  • 1 tablespoon powdered sugar for serving

Instructions

FOR THE WILDE BLUEBERRY SAUCE:

  • In a saucepan, add the wild blueberries, sugar and water. Bring to a simmer on medium-high heat, stirring until the sugar dissolves. Once bubbling, make the cornstarch slurry by stirring 1 tablespoon of cornstarch with 1 tablespoon cool water. Pour this into the bubbling blueberries, stir and turn off the heat. Remove the pot from the heat and set off to the side to cool slightly.

FOR THE PUFF PANCAKE:

  • In your blender, add the eggs, flour, ricotta cheese (regular or low-fat), milk, sugar, vanilla extract, kosher salt and the zest from 1 lemon. Secure the lid and pulse to combine.
    Let this batter rest for a few while your oven preheats.
  • Preheat your oven to 425℉ (or 220℃).
  • Once the oven has preheated, place 2 tablespoons of butter into your 8×8 or 9×9 ceramic casserole dish. Slide the pan into your oven for 4 to 6 minutes or until the butter has melted. Watch carefully to avoid the butter from burning.
  • Next, use pot holders to remove the baking dish from the oven and place on a trivet. Immediately pour the pancake mixture from the blender into the butter dish. Use a spatula to scrape as much as possible out of the blender.
  • Slide the baking dish into your oven and bake for 15 to 20 minutes.
  • Once the top of the puff pancake is golden and puffed up, remove and dust with powdered sugar. Allow the pancake to rest for to minutes before serving.
  • Serve with the warm wild blueberry syrup.

Nutrition

Calories: 338kcal | Carbohydrates: 56g | Protein: 11g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 156mg | Sodium: 234mg | Potassium: 215mg | Fiber: 3g | Sugar: 34g | Vitamin A: 404IU | Vitamin C: 21mg | Calcium: 114mg | Iron: 2mg