Lemon Soufflé Pancakes
Source of Recipe
net
List of Ingredients
Lemon Soufflé Pancakes
1 3/4 cups cake flour
1/2 cup all-purpose flour
3/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon nutmeg
2 tablespoons grated lemon zest
5 eggs, separated
1 1/2 cups ricotta cheese
3/4 cup melted butter, cooled
1/3 cup fresh lemon juice
3/4 cup buttermilk
1 teaspoon vanilla
Butter for frying pancakes
Sift together the flours, sugar, baking powder, salt and nutmeg. Add the lemon zest and combine well.
In another bowl, whisk together egg yolks, ricotta, melted butter, lemon juice, buttermilk and vanilla.
Add the flour mixture to the wet mixture in several additions, folding in just well enough to mix, but not worrying about lumps.
In a clean bowl whip the egg whites to soft peaks. Fold into the batter in three additions, mixing just enough to leave some white streaks. The batter will be a bit thicker than most pancake batters. I used a ladle to form the pancakes in the skillet, because the batter was too thick to pour easily.
Heat a skillet over medium heat. Melt about 1 tablespoon of butter and swirl to cover bottom. Add enough batter to make a 5- or 6-inch pancake. Cook until bubbles appear on top, then flip and cook until browned on bottom. Remove to platter and keep warm. Continue with the rest of the batter. Makes about 1 dozen pancakes.
Recipe
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