Lemon Ricotta Souffle Pancakes With Berries Recipe

Name: Lemon Ricotta Souffle Pancakes With Berries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cups All-purpose, Unbleached Flour; 1/3 cups Granulated Sugar; 1/2 teaspoons Salt; 4 whole Eggs, Separated; 2/3 cups Ricotta, Whole Or Part Skim; 2 Tablespoons Butter, Melted; 1/4 cups Lemon Juice; 1 whole Lemon, Zested; 1/2 teaspoons Vanilla Extract; 2 Tablespoons Butter; 1/4 cups Fresh Or Frozen Berries; 1 Tablespoon Turbinado Or Raw Sugar For Sprinkling Over Top; 1 Tablespoon Confectioners Sugar, For Dusting; Light Maple Syrup Or Lyle's Golden Syrup, To Serve

Servings: persons

3/4 cups All-purpose, Unbleached Flour
1/3 cups Granulated Sugar
1/2 teaspoons Salt
4 whole Eggs, Separated
2/3 cups Ricotta, Whole Or Part Skim
2 Tablespoons Butter, Melted
1/4 cups Lemon Juice
1 whole Lemon, Zested
1/2 teaspoons Vanilla Extract
2 Tablespoons Butter
1/4 cups Fresh Or Frozen Berries
1 Tablespoon Turbinado Or Raw Sugar For Sprinkling Over Top
1 Tablespoon Confectioners Sugar, For Dusting
Light Maple Syrup Or Lyle's Golden Syrup, To Serve

1
Preheat the oven to 375u00b0F and preheat a 10-inch iron skillet or saute pan.
2
Mix flour, sugar and salt in a bowl.
3
Mix eggs yolks, ricotta, butter, lemon juice, zest, and vanilla in a large bowl and mix well.
4
Place the separated egg whites in a mixing bowl and whisk to stiff peaks.
5
Add the flour mixture to the wet mixture and combine well. Add a small dollop of the egg whites and mix in to lighten the batter. Add the remaining egg whites and fold in with a spatula until combined.
6
Remove the pan from the oven and put the butter in it. When the butter has melted, add the batter, sprinkle a few berries across the top and sprinkle on about a tablespoon or 2 of turbinado sugar. Return the pan to the oven. Bake for 20 to 25 minutes. When the pancake is puffed and lightly browned on top, it is ready.
7
Serve with a light sprinkling of confectioner's sugar and serve with syrup of choice.
8
Enjoy!

502

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3/4 cups All-purpose, Unbleached Flour, 1/3 cups Granulated Sugar, 1/2 teaspoons Salt, 4 whole Eggs, Separated, and more.

Yes, Lemon Ricotta Souffle Pancakes With Berries falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Ricotta Souffle Pancakes With Berries

How did you like this recipe?

Frequently Asked Questions