Creamy Strawberry Puff Pancake

1. 1

   Heat oven to 450.

2. 2

   Lightly spoon flour into measuring cup; level off.

3. 3

   In medium bowl, combine flour, milk and eggs; beat with wire whisk until smooth.

4. 4

   Melt butter in medium ovenproof momstick skillet over medium high heat.

5. 5

   Tilt skillet to coat bottom with melted butter.

6. 6

   Immediately pour batter into hot skillet.

7. 7

   Bake at 450 for 20 to 25 minutes or until puffed and golden brown.

8. 8

   Meanwhile, in small bowl, combine ricotta cheese, orange peel and 2 T. powdered sugar; mix well.

9. 9

   Spoon jelly into small microwave safe bowl; cover with microwave safe plastic wrap.

10. 10

    Microwave on HIGH for 10 to 15 seconds or until melted.

11. 11

    Stir until smooth.

12. 12

    Remove pancake from oven; pancake will collapse.

13. 13

    Immedietely spoon ricotta cheese mixture over pancake.

14. 14

    Top with strawberries; drizzle with melted jelly.

15. 15

    Sprinkle remaining T powdered sugar over top.

16. 16

    Cut into wedges.

17. 17

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.