Thursday, April 26, 2012

Lemon Soufflé Pancakes



6 eggs, separated
2/3 cup all-purpose flour
1 1/2 cup ricotta
1/2 cup melted butter
4 T. sugar
1/2 tsp. salt
zest of two lemons
1 T. fresh lemon juice


Separate the eggs and beat the egg whites until they hold stiff peaks. In another bowl, stir together the egg yolks, flour, ricotta, butter, sugar, salt, and lemon zest until well mixed. With a large spatula, fold the egg whites into the mixture. Gently stir. There should still be small amounts of egg white showing.
Heat skillet over medium heat. Grease lightly and spoon out about 2 big spoonfuls of batter for each pancake. Cook slowly for about 1 1/2 minutes (or until they can be flipped without making a big mess), then turn and cook for another 30 seconds or so. These will be lighter and fluffier than your typical pancake. Keep the pancakes warm in 250º oven until ready to serve. Top with berry syrup (recipe in another post) and whipped cream! Makes about 12 4 inch pancakes

(Not our photo - we were too hungry!) Thanks to a Flikr user named "aprevite" for this one.

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