Yield: 6 servings
Prep: 10 minutes | Cook: 20 minutes
Total Time: 30 minutes

A brunch favorite, this german pancake with mixed berries and ricotta will be a hit especially paired with a bottle of Decoy Rosé.

Ingredients

• 2/3 cup flour
• 2/3 cup milk
• 3 large eggs
• 1 tbsp sugar
• pinch of salt
• 4 tbsp butter
• 1 tsp vanilla
• ½ cup strawberries - stemmed and sliced
• ½ cup raspberries
• ½ cup blueberries
• ½ cup ricotta cheese
• 1 tbsp honey
• 1 tbsp lemon zest
• ⅓ cup sliced almonds - toasted
• powdered sugar for garnish

Preparation

Preheat the oven to 400°F

1. Prepare 10-12 inch cast iron skillet by rubbing with butter, place in hot oven to heat pan and melt butter, just until butter is melted and pan is hot.
2. In a medium bowl whisk together the flour, milk, eggs, vanilla, sugar and salt.
3. Remove hot skillet and swirl butter - add batter and return to oven and bake for 15-20 minutes until pancake has set, sides are puffed nicely browned.
4. While pancake is cooking prepare berries and almonds.
5. In a small bowl mix ricotta cheese with honey and lemon zest.
6. Remove pancake from oven and top with berries, almonds and a light dusting of powdered sugar.

Serve

Serve immediately with lemon ricotta.

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