Lemon Souffle Pancakes

  • Yield: 6 servings


10-- egg whites
10-- egg yolks
3/4cup all-purpose flour
3cups ricotta cheese
2tablespoons butter
1/3cup sugar
-- Grated zest of 1 1/2 lemons
1teaspoon salt
-- Vegetable oil


  1. Beat the egg whites in a mixing bowl until stiff peaks form.  Combine the egg yolks with the four, ricotta cheese, butter, sugar, lemon zest and salt in a bowl and mix well.  Fold in the egg whites gently, leaving small portions of egg white intact.
  2. Preheat a griddle or skillet to medium-hot and brush with a small amount of vegetable oil.  Spoon 3 tablespoons of the batter at a time onto the heated griddle and cook until bubbles apprear.  Turn the pancakes and cook until brown.  Remove the pancakes to serving plates as they brown, allowing three pancakes for each serving.  Serve with fresh raspberries and raspberry syrup.

Recipe reprinted with permission from the Historical League of Tempe’s Tastes & Treasures (the Historical League, Inc., Tempe, Arizona, 2007).