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Lemon Souffle Pancakes Recipe

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This recipe for Lemon Souffle Pancakes, by , is from My Life in Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Friday, May 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 room temp eggs, separated (meaning whites from yolks)
2 cups full fat ricotta cheese
1/4 canola oil
2 TBSP sugar
1/2 tsp salt
1 tsp freshly grated lemon zest
4 tsp freshly squeezed lemon juice
4 tsp baking powder
1 cup all purpose flour

Directions:
Directions:
In a metal bowl beat egg whites on med speed till stiff peaks form. Set aside.
In food processor combine yolks, cheese, oil, sugar, lemon juice, zest baking powder and flour together until smooth, transfer to a bowl and carefully fold in whites.
Heat a non stick pan to med Hi,grease lightly with canola oil, using 1/4 cup measure, pour batter out a few at a time onto the hot pan. When tops are bubbly, flip and cook until bottoms are golden brown. Serve hot with lemon curd.

Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
30 min.
Personal Notes:
Personal Notes:
These are fabulous IF you like lemon, if you don't then do not bother. The cakes are light and fluffy with just the right lemon kiss, the lemon curd sends them out of this world. I love lemon so no amount of work is too much. I know this is a lot of steps but so worth it if you are a lemon lover like me!!

 

 

 

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