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Community Recipe
from [Gubbaz]
Lemon Souffle Pancakes

Lemon Souffle Pancakes

  • Yield: 6 servings ( Serving Size: servings )
  • Cook time:2 Minutes
  • Prep time:30 Minutes

Ingredients

  • PANCAKES
  • 3 Eggs - Separated
  • 1/3 cup Flour
  • 3/4 cup Ricotta cheese
  • 1/4 cup Butter, melted
  • 2 Tbsp Sugar
  • 1/4 tsp Salt
  • 2 Tbsp Grated Lemon Zest
  • RASPBERRY SAUCE
  • 3/4 cup Light Corn Syrup
  • 3/4 cup Raspberries
  • 3 tsp Lemon juice

Preparation

Separate the eggs and beat egg whites until theyh hold still peaks. In another bowl, stir together the egg yolks, flour, ricotta cheese, butter, sugar, salt and lemon zest until well blended. Gently fold in egg whites into yolk mixture. Gently stir - there should still be small pieces of egg white showing. Heat skillet over medium heat. Grease lightly and spoon about 3 Tbsp of batter for each pancake. Cook slowly for about 1-1/2 minutes, flip and cook for another 30 seconds. Keep warm in oven set at 250.

RASPBERRY SAUCE

Combine syrup and raspberries and bring to a boil. Simmer 5 minutes and remove from heat. Allow to cool, then add lemon juice. Strain through fine mesh strainer, pushing to remove seeds.

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Lemon Souffle Pancakes recipe

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