Lemon SoufflÉ Pancakes Recipes

LEMON SOUFFLE PANCAKES

Steps:

• In a bowl, beat the egg whites until stiff but not dry.
• Reserve.
• In a food processor or blender, combine the egg yolks, cottage or ricotta cheese, oil, sugar, salt, lemon juice and zest (if using), baking powder, and flour and blend until smooth.
• Fold in the egg whites.
• Meanwhile, heat a nonstick griddle or large, heavy skillet over medium-high heat, then lightly brush with melted butter or oil or spray with oil.
• Pour the batter, about ¼ cup for each pancake, onto the cooking surface.
• Cook until the tops are bubbly, then turn and cook until the bottoms are browned.
• Serve hot with your favorite toppings.

LEMON SOUFFLE PANCAKES WITH BLUEBERRY MAPLE SYRUP

Steps:

• In a large bowl, mix flour, sugar, soda, and salt.
• Separate egg yolks from whites.
• Blend buttermilk mix with small amount of water in measure cup. When.
• lumps disappear, add remaining water and stir. Pour into flour mixture.
• and stir to blend.
• In a small bowl, whisk together egg yolks, buttermilk, lemon peel, lemon.
• juice and 2 tblsp melted butter.
• In a deep bowl with mixer on high speed, whip egg whites until they hold.
• stiff, moist peaks.
• Pour buttermilk mixture into flour and blend.
• Add egg whites to flour mixture and fold gently to blend.
• In a small sauce pan on low heat, add remaining 2 tblsp of unsalted.
• butter, maple syrup and blueberries until warm and butter has melted.
• On a buttered hot griddle ovr medium heat, pour batter in 1/3 cup.
• portions without touching. Cook until bubbles begin to appear at sides.
• and turn over. Keep warm and repeat process for remaining batter.
• Serve pancakes with heated blueberry and maple syrup over top.