Puffed Pancakes

INGREDIENTS

For the pancakes… 

1 cup flour

1 cup milk

4 eggs, beaten

2 tablespoons sugar

2 tablespoons butter

For the topping…

¾ cup ricotta cheese

1 teaspoon orange peel, grated

3 tablespoons powdered sugar

2 tablespoons red currant jelly

2 cups fresh sliced strawberries or strawberry preserves

DIRECTIONS

Preheat oven to 450 degrees.

Combine flour, milk and eggs and sugar. Beat with wire whisk until smooth. 

Melt butter in a 10-inch ovenproof nonstick skillet. Immediately pour batter into hot skillet. Place skillet into oven and bake 20 minutes or until puffed and golden brown.

Meanwhile, combine ricotta cheese, orange peel and 2 tablespoons of the powdered sugar. Mix well. Microwave the jelly for 10 to 15 seconds. Stir until smooth.

Remove the pancake. The pancake will start to collapse.

Immediately spoon ricotta cheese over pancake. Top with strawberries. Drizzle with melted jelly. Sprinkle with remaining powdered sugar. Cut into wedges and serve.