Lemon Souffle Pancake Recipe

Name: Lemon Souffle Pancake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cups All-purpose Flour; 1/3 cups Sugar; 1/2 teaspoons Salt; 4 whole Eggs (Yolks And Whites Separated); 2/3 cups Ricotta Cheese, Whole Or Part Skim; 2 Tablespoons Butter, Melted; 1/4 cups Lemon Juice; 1 whole Lemon, Zested; 1/2 teaspoons Vanilla; 1/4 cups Fresh Or Frozen Berries; 2 Tablespoons Butter, For The Pan; 2 Tablespoons Turbinado Sugar, For Sprinkling

Servings: persons

3/4 cups All-purpose Flour
1/3 cups Sugar
1/2 teaspoons Salt
4 whole Eggs (Yolks And Whites Separated)
2/3 cups Ricotta Cheese, Whole Or Part Skim
2 Tablespoons Butter, Melted
1/4 cups Lemon Juice
1 whole Lemon, Zested
1/2 teaspoons Vanilla
1/4 cups Fresh Or Frozen Berries
2 Tablespoons Butter, For The Pan
2 Tablespoons Turbinado Sugar, For Sprinkling

1
Preheat the oven to 375 degrees F and heat a 10-inch cast iron skillet or saute pan in the oven while the oven preheats.
2
Mix flour, sugar and salt in a bowl. Set aside.
3
Mix egg yolks, drained ricotta, melted butter, lemon juice, zest and vanilla in a large bowl and mix well.
4
Place the 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 it in to lighten the batter. Add the remaining egg whites and fold in with a spatula until combined.
6
Remove the hot pan from the oven and put 2 tablespoons of butter in it. When the butter has melted add the batter, sprinkle the 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.

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.

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

You need 12 ingredients. The key ingredients include: 3/4 cups All-purpose Flour, 1/3 cups Sugar, 1/2 teaspoons Salt, 4 whole Eggs (Yolks And Whites Separated), and more.

Yes, Lemon Souffle Pancake 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 Souffle Pancake

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