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Lemon Soufflé Pancakes

Photo Credit
Africa Studio/shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 6 servings.
Category
Quickbreads, Coffee Cakes
Course
Breakfast & Brunches
Occasions
Easter Sunday
Preparation Method
Cook
Sources
Country Inn Breakfast Cookbook

These airy Lemon Soufflé Pancakes are light and fluffy, with a wonderful shot of lemon flavor! Maple syrup complements the tangy tartness of the lemon.

If you wish, you can substitute cottage cheese for ricotta in equal amounts; full-fat cottage cheese is best, as low-fat is very watery and lacks flavor.

Serve with maple syrup or just powdered sugar. Another option is to serve with a raspberry sauce with 3 ingredients: a cup of fresh or frozen raspberries, a teaspoon of lemon juice, and 1/2 cup of sugar. Simmer in a small saucepan for 8 minutes.

Ingredients
3 eggs, separated
1 cup cottage cheese
1/2 cup all-purpose flour
2 tablespoons vegetable oil
2 tablespoons lemon juice
2 tablespoons lemon zest
1 tablespoon maple syrup
2 teaspoons baking powder
1/4 teaspoon salt
warm maple syrup, for serving

Instructions

  1. Beat the egg whites until stiff, then set aside.
  2. Combine in a food processor or blender the egg yolks, cottage cheese, flour, oil, lemon juice, lemon zest, maple syrup, baking powder, and salt, blending until smooth. Pour the batter into a bowl and fold in the egg whites.
  3. Drop batter by spoonfuls onto a hot, greased griddle or skillet. Cook for 3 to 5 minutes, or until bubbles form. Flip cakes and brownthe  other side.  Serve with warm maple syrup.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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