Creamy Strawberry Puff Pancake

Ingredients:

PANCAKE
•	1 cup Pillsbury BEST® All Purpose Flour
•	1 cup milk
•	4 large eggs
•	2 tablespoons butter
•
TOPPING
•	3/4 cup ricotta cheese
•	1 teaspoon grated orange peel
•	3 tablespoons powdered sugar
•	3 tablespoons Smucker's® Strawberry Jelly
•	2 cups sliced fresh strawberries
•	Hungry Jack® Original Syrup (optional)

Directions:

1	HEAT oven to 450°F. Combine flour, milk and eggs in medium bowl. Beat with wire whisk until smooth.
2	MELT butter in medium ovenproof nonstick skillet over medium-high heat. Tilt skillet to coat bottom with melted butter. Immediately pour batter into hot skillet.
3	BAKE 20 to 25 minutes or until puffed and golden brown.
4	COMBINE ricotta cheese, orange peel and 2 tablespoons powdered sugar in small bowl. Spoon jelly into small microwave-safe bowl. Cover. Microwave on HIGH 10 to 15 seconds or until melted. Stir until smooth. Pour over strawberries. Stir gently to coat berries.
5	REMOVE pancake from oven. Immediately spoon ricotta cheese mixture over pancake. Top with strawberries. Sprinkle remaining tablespoon powdered sugar over top. Cut into wedges. Serve immediately. Top with syrup, if desired.