Lemon Ricotta Puff Pancake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Dutch baby pancake enriched with ricotta and fresh lemon zest, puffed in the oven until golden. Served with warm wild blueberry syrup, it's a dramatic and elegant breakfast or brunch dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups wild blueberries
- 1/3 cup sugar
- 1 cup water
- 1 tablespoon cornstarch (for slurry)
- 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)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 204mg
- Total sugar
- 29g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 178mg
- Calcium
- 116mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 204MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.