Lemon Souffle Pancakes with Raspberry Syrup

I'm not a huge pancake fan, in fact, when I make them for my family I rarely ever eat any myself. It's not that I don't like pancakes, I just don't usually eat them (strange, I know.)
That said, the first time I tried these pancakes was at the Hotel Bel-Air, and I think the
only reason I ordered them is because they were the least expensive item on the
breakfast menu! However, I was not disappointed...I'd never had such delicious, light, fluffy pancakes before in my life and they were served with some sort of fruit sauce...it was heaven!

Some time later, I was looking through my recipe binder and came across a recipe I had cut out of a magazine years before, for Lemon Souffle Pancakes! They sounded exactly like the pancakes I'd had at the Hotel Bel-Air, so I gave the recipe a go, and they were just as delicious and light (I made a few tweaks, as usual.)

I don't think you'll be disappointed either, if you make these pancakes, and bet they'll become you and your family's new favorite!

Lemon Souffle Pancakes with Raspberry Syrup

Makes about 20 medium size pancakes

Pancake Ingredients:

2 1/4 cups (9 oz) cake flour (in UK just plain flour)

1 1/2 tsp baking powder

3/4 tsp salt

3/4 cup (6oz) unsalted butter

1 cup (8 oz) buttermilk

1/4 cup (1 oz) brown sugar

2 tbsp sugar

1/2 to 2 tbsp grated lemon zest (depending on how much lemon taste you prefer)

3 tbsp freshly squeezed lemon juice 

1 cup (8 oz) ricotta cheese

1 1/2 tsp vanilla extract

4 large eggs, separated

Raspberry Syrup Ingredients:

1 cup (8 oz) fresh or frozen raspberries

1 tsp lemon juice

1/2 cup (4 oz) sugar (or more or less to taste)

For syrup: place all ingredients in a small pot and simmer for about 8 minutes, remove from heat. 

Strain if desired.

In a small saucepan, melt butter, and add buttermilk...

sugars,

lemon zest, and juice, 

and stir over low heat until mixture is hot (do not boil.)

Remove from heat. 

In a clean, dry bowl, beat the egg whites until stiff peaks form; set aside.

To the mixture in the pot, add the ricotta, 

vanilla, 

and egg yolks and whisk until smooth.

In a large bowl, mix together flour, baking powder and salt, 

then pour in the egg mixture.

Whisk gently until incorporated, but do not overmix.

Gently fold egg whites into bowl, until mostly homogeneous-

again, do not over mix.

It should look like this-seeing some egg white here and there is okay.

Heat a large non-stick pan or griddle, and drop batter onto hot pan in 

whatever size or shape pancakes you would like.

Cook approximately 2 1/2 minutes or until bubbles form, then turn over.

Cook another 1 1/2 minutes or until completely cooked.

Don't these just LOOK delicious?

Serve with a raspberry syrup and 100% pure maple syrup (as I have) or any other 

fruit syrup or even honey.

    Who needs the Hotel Bel-Air?!


             Here are some more delicious breakfast recipes~


 Overnight French Toast 

Overnight Waffles with Buttery Nectarine Maple Topping 


Aebleskivers