Lemon Souffle Pancakes with Raspberry Syrup
Pancake Ingredients:
  • 1¾ cups (9 oz) good quality flour
  • 1½ tsp baking powder
  • ¾ tsp salt
  • ¾ cup (6oz) unsalted butter, like Kerrygold
  • 1 cup (8 oz) buttermilk
  • ¼ cup (1 oz) brown sugar
  • 2 tbsp sugar
  • ½ to 2 tbsp grated organic lemon zest (depending on how much lemon taste you prefer)
  • 3 tbsp freshly squeezed lemon juice
  • 1 cup (8 oz) ricotta cheese
  • 1½ tsp vanilla extract
  • 4 large good quality eggs, separated (like Happy Eggs)
Raspberry Syrup Ingredients:
  • 1 cup (8 oz) fresh or frozen raspberries
  • 1 tsp lemon juice
  • ½ 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.
  1. In a small saucepan, melt butter and add buttermilk, sugars, lemon zest, and juice.
  2. Stir over low heat until mixture is hot (do not boil. Remove from heat.
  3. In a clean, dry bowl, beat the egg whites until stiff peaks form (I love my KitchenAid stand mixer); set aside.
  4. To the mixture in the pot, add the ricotta, vanilla, and egg yolks and whisk until smooth.
  5. In a large bowl, mix together flour, baking powder and salt, then pour in the egg mixture.
  6. Whisk gently until incorporated, but do not overmix.
  7. Gently fold egg whites into bowl, until mostly homogeneous- again, do not overmix.
  8. It should look like this-seeing some egg white here and there is okay.
  9. 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 2½ minutes or until bubbles form, then turn over.
  10. Cook another 1½ minutes or until completely cooked. Repeat with remaining batter and serve with raspberry sauce.
Recipe by Christina's Cucina at https://www.christinascucina.com/lemon-souffle-pancakes-with-raspberry/