Peach Blueberry Puff Pancake
Blueberries floating on top with sweet peaches tucked inside a creamy, puffed egg custard. Every breakfast should be this good!
Equipment
- 10" deep ovenproof skillet
Ingredients
- 3 tablespoons butter
- 3 large peaches, peeled and sliced thin, about 3 cups
- 4 tablespoons sugar, divided
- 1 cup half-and-half
- 1 teaspoon pure vanilla extract
- ½ teaspoon pure almond extract
- 6 extra-large eggs
- 4 tablespoons honey
- ½ cup ricotta cheese
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup blueberries
Instructions
- Preheat the oven to 425-degrees. Melt the butter over medium heat in a large, deep ovenproof skillet – about 10” – that has been lightly sprayed with a cooking spray. Add the peaches and 2 tablespoons of the sugar. Cook until the peaches are warm and tender, about 5 minutes.
- In a large bowl, whisk the half-and-half, the vanilla and almond extracts, eggs, honey, and ricotta cheese until well blended.
- In a small bowl whisk together the flour along with the remaining 2 tablespoons of sugar, baking powder and kosher salt.
- Add the dry ingredients to the egg mixture and whisk until well combined. The batter might be slightly lumpy.
- Scatter the blueberries over the peaches.
- Pour the egg batter over the peaches and blueberries but do not stir.
- Place the skillet in a 425-degree oven for 25 minutes or until puffed and golden.
- Dust with powdered sugar and serve with warm maple syrup. The pancake will fall slightly once you remove it from the oven.
Notes
When fresh fruit is not available, you can substitute with frozen.