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Lemony Ricotta Dutch Baby Pancake with Blueberries
Ingredients
  • ¾ cup all-purpose flour
  • ⅓ cup granulated sugar
  • 1 ½ cups whole milk
  • 7 ½ ounces fresh ricotta cheese, whisked until creamy
  • 6 large eggs, beaten
  • Finely grated zest of 2 lemons
  • 1 tablespoon unsalted butter
  • ½ cup blueberries
  • Confectioners’ sugar, for dusting
Steps
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