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Lemon Soufflé Pancakes

Photo Credit
Africa Studio/shutterstock
The Editors
Yield
Makes 6 servings.
Category
Quickbreads, Coffee Cakes
Course
Breakfast & Brunches
Occasions
Easter Sunday
Preparation Method
Cook
Sources
Country Inn Breakfast Cookbook
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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

Beat the egg whites until stiff, then set aside.

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.

Drop batter by spoonfuls onto a hot greased griddle or skillet. Cook for 3 to 5 minutes, or until bubbles form. Flip cakes and brown other side.  Serve with warm maple syrup.

 

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The Old Farmer's Almanac Editors

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