By Jessi Smith
Ingredients
3 tablespoons butter
5 large eggs, room temperature
1 1/2 cup reduced-fat ricotta cheese
1/2 cup fat-free milk
1 1/2 teaspoons vanilla extract
1/2 teaspoon grated lemon zest
3/4 cup all-purpose flour
1/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup fresh blueberries
1/2 cup fresh raspberries
1/2 cup sliced, fresh strawberries
Confectioners’ sugar
Instructions 1. Preheat oven to 400°. Melt butter in a 12-inch, cast-iron or other ovenproof skillet. Swirl to coat evenly.
2. Meanwhile, in a blender, process eggs, ricotta, milk, vanilla, and lemon zest until blended. Add flour, sugar, baking powder, and salt and process until blended. Pour into hot skillet. Top with berries.
3. Bake until puffed and sides are golden brown and crisp, 25-30 minutes. Remove pancake from oven; sprinkle with confectioners’ sugar. Serve immediately.