This is so delicious. A cross between a pancake and a Dutch baby (German pancake).
Ingredients:
3 large eggs
1/2 c. + 2 tbsp sugar
6 Tbsp. melted unsalted butter
1 c. ricotta cheese
1 c. sour cream
1 tsp. vanilla extract
1 c. all purpose flour
1/2 tsp. salt
1 1/4 tsp. baking powder
1 1/2 blueberries, fresh or frozen (I used 1 pint of fresh)
cinnamon or powdered sugar for serving (optional)
3 large eggs
1/2 c. + 2 tbsp sugar
6 Tbsp. melted unsalted butter
1 c. ricotta cheese
1 c. sour cream
1 tsp. vanilla extract
1 c. all purpose flour
1/2 tsp. salt
1 1/4 tsp. baking powder
1 1/2 blueberries, fresh or frozen (I used 1 pint of fresh)
cinnamon or powdered sugar for serving (optional)
Preheat oven to 350. Lightly grease an 8" round cake that's at least 2" deep. (My pan was 10".) In a large mixing bowl, using a whisk attachment, beat together the eggs and sugar until thick and lighter in color. Add the butter, ricotta, sour cream and vanilla.
Add the flour, salt and baking powder, mixing until combined.
Pour the batter into the pan and scatter the berries evenly over the top.
Bake for 45-50 min (add 10 min for frozen berries), until the edges of the cake are lightly browned. The cake should be set throughout, although it will still jiggle when gently shaken.
Remove from the oven and let rest at room temp for 30 minutes to firm up (if you can wait that long!). Serve warm with powdered sugar or cinnamon (to taste).
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