Lemon Souffle Pancakes with Raspberry Syrup

By • December 9, 2010 • 3 Comments

10 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: These pancakes were the only highlight of a truly dreadful business trip to San Francisco. I spent most of that trip stuck in my hotel room working on my outdated laptop using a dial-up internet connection to fix a royal mess created by a few of my employees back in New York. I ate these pancakes three days in a row, and they were the main reason I got out of bed each morning.katylua

Makes 12 three-inch pancakes

Pancakes

  • 3 eggs, separated
  • 1/3 cup all-purpose flour
  • 3/4 cup ricotta cheese
  • 1/4 cup butter, melted
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 2 tablespoons grated lemon zest
  1. Beat the egg whites until they form stiff peaks.
  2. In another bowl, stir together the egg yolks, flour, ricotta, butter, sugar, salt and lemon zest. Mix well.
  3. Gently fold the whipped egg whites into the egg yolk batter. There should be small pieces of egg white showing when mixed.
  4. Heat skillet or griddle over medium heat. Grease lightly.
  5. Spoon out approximately 3 large tablespoons of batter for each pancake. Cook slowly for about 1.5 minutes, then turn the pancake over and cook for 30 seconds.
  6. Keep the pancakes warm in a 250 degree (F) oven until ready to serve.
  7. Serve with raspberry syrup and fresh raspberries.

Raspberry Syrup

  • 3/4 cup light corn syrup
  • 3/4 cup fresh raspberries
  • 3 teaspoons fresh lemon juice
  1. Combine corn syrup and raspberries in a small saucepan, and bring to a boil.
  2. Simmer for five minutes, and remove from heat.
  3. Allow to cool, then add lemon juice.
  4. Strain through a fine mesh strainer, pushing hard to remove the seeds.
Jump to Comments (3)

Tags: Holidays, impressive, Mother's Day, sweet

Comments (3) Questions (0)

Default-small
Default-small
Default-small

over 3 years ago kellishill

I usually avoid pancakes because they're such a heavy way to start out the day. I could tell from the ricotta and minimal flour content in this recipe that these cakes would be far lighter and fluffier than what I'm used to. They're just delicious! Thanks for sharing what will surely become a weekend staple in my house :)

L1010826

almost 4 years ago katylua

Thanks for the offer, AJ! I whined about my horrible trip, but can any trip to SF *really* be that bad? Never! The eating is wonderful out there. I can't wait to introduce my kids to one of my favorite cities some day soon.

New_years_kitchen_hlc_only

almost 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Love the pancakes, sorry about your trip to SF. Next time, let us know in advance and we'll organize a potluck of food52'ers to cheer you up a bit. Been there, by the way, captive in hotel rooms, working, with sluggish and sporadic internet, dealing with business messes. But happy to hear that the pancakes made the trip a bit more tolerable. And am very happy that you posted this recipe! ;o)