Berry Ricotta Puff Pancake Recipes

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Berry Ricotta Puff Pancake image

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

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 8 slices

Number Of Ingredients 14



Berry Puff Pancake image

Breakfast is my husband's favorite meal of the day. I use our homegrown blueberries in this sweet morning treat. -Cecilia Morgan, Milwaukie, Oregon

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 6 servings.

Number Of Ingredients 12

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  • In a large bowl, whisk the egg yolks with the milk, sugar and vanilla until well combined. Add the flour, baking powder and salt. Whisk until just combined--do not overmix; small flour lumps are okay. Gently fold in the ricotta cheese until just barely combined. Again, some ricotta clumps are okay.
  • In a separate bowl, using an electric mixer with the whisk attachment, beat the egg whites and cream of tartar (if using) at medium speed until frothy. Then switch to high speed and beat until soft peaks form, 4 to 6 minutes. Gently fold the egg whites into the batter until just combined.
  • Heat a griddle over medium heat and give it a 3-second spray with nonstick spray to coat. Dip a 2-ounce (56-g) ladle into the batter and ladle onto the griddle. Be sure to leave enough space between the pancakes to get your spatula in there to flip. Cook over medium heat until the bottoms are golden brown and the pancakes are just beginning to set, 1 to 2 minutes. Sprinkle each pancake with a few blueberries, pressing them in gently. Flip over and continue to cook until golden on the second side. Remove from the heat and repeat with the remaining batter. Serve with maple syrup and butter.
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