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124
124
Lemon Soufflé Pancakes
Separate the eggs and beat the egg whites until they
hold stiff peaks. In another bowl, stir together the
egg yolks, flour, ricotta cheese, butter, sugar, salt, and
lemon zest until well mixed. With a large spoon or a
spatula, fold the egg whites into the yolk mixture.
3 eggs, separated
¹/
³
cup cake flour
¾ cup ricotta
¼ cup butter, melted
2 tablespoons sugar
Gently stir; there should still be small pieces of egg
white showing. Heat a skillet or griddle over medium
heat. Grease the pan lightly and spoon out about 3 large
tablespoons of batter for each pancake. Cook slowly for
about 4½ minutes, then turn the pancake over and cook
for another 30 seconds.
¼ teaspoon salt
2 tablespoons grated lemon zest
RASPBERRY SYRUP
¾ cup light corn syrup
¾ cup fresh raspberries
3 teaspoons lemon juice
Keep the pancakes warm in 250-degree oven until ready
to serve. Serve with raspberry or maple syrup and fresh
raspberries. (The recipe for Raspberry Syrup follows.)
RASPBERRY SYRUP
Combine syrup and raspberries and bring to a boil.
Simmer for 5 minutes and remove from heat. Allow to
cool, then add lemon juice. Strain through a fine mesh
strainer, pushing hard to remove seeds.
.
YIELD
,
Yields twelve 3-inch pancakes
“All happiness depends on a leisurely breakfast.”
—John Gunther, journalist and author
