Puff Pancake with Fresh Blackberries, Mascarpone and Ricotta Cream
 
Ingredients
  • For The Batter
  • 1 cup flour
  • 1 cup milk, ( unsweetened almond milk works as well)
  • 4 eggs, beaten
  • 1 tablespoon sugar
  • 1 teaspoon vanilla
  • pinch of salt
  • For The Filling
  • Fresh blackberries
  • 1½ cups of ricotta, drained
  • 5 oz. mascarpone cheese, room temp
  • zest of 1 orange
  • powdered sugar to sweeten
  • powdered sugar for dusting
  • 1 tablespoon butter
Instructions
  1. Pre-heat oven to 450 F.
  2. Have a 12" oven proof skillet ready.
  3. Mix all of the batter ingredients together using a hand mixer so no lumps appear. Flour, milk, eggs, sugar, vanilla and salt.
  4. Place the tablespoon of butter in the skillet and put it into the 450 degree oven until it melts.
  5. Take pan out and pour in batter and swirl around.
  6. Place pan bake in oven and set timer for 20 - 25 minutes, batter will puff up high, you might need to prick it to release some steam.
  7. Remove pan when sides are deep golden.
  8. Meanwhile mix up your filling.
  9. In a bowl add in the ricotta, mascarpone and orange zest, then add some powdered sugar to desired sweetness.
  10. Whip until blended.
  11. When pancake is done and cooled down a bit spread mascarpone ricotta mixture all over then dot with blackberries.
  12. Generously dust with powdered sugar and serve with a drizzle of warmed maple syrup.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2014/03/puff-pancake-fresh-blackberries-mascarpone-ricotta-cream.html