Lemon Souffle Pancakes

1. 1

   In a bowl, beat the egg whites until stiff but not dry.

2. 2

   Reserve.

3. 3

   In a food processor or blender, combine the egg yolks, cottage or ricotta cheese, oil, sugar, salt, lemon juice and zest (if using), baking powder, and flour and blend until smooth.

4. 4

   Fold in the egg whites.

5. 5

   Meanwhile, heat a nonstick griddle or large, heavy skillet over medium-high heat, then lightly brush with melted butter or oil or spray with oil.

6. 6

   Pour the batter, about 1/4 cup for each pancake, onto the cooking surface.

7. 7

   Cook until the tops are bubbly, then turn and cook until the bottoms are browned.

8. 8

   Serve hot with your favorite toppings.

* Per serving · 4 servings · Values may vary.

No additional tips available.