Lemon Souffle Pancakes With Raspberry Syrup Recipe

Name: Lemon Souffle Pancakes With Raspberry Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pancakes; 3 eggs, separated; 1/3 cup all-purpose flour; 3/4 cup ricotta cheese; 1/4 cup butter, melted; 2 tablespoons sugar; 1/4 teaspoon salt; 2 tablespoons grated lemon zest; Raspberry Syrup; 3/4 cup light corn syrup; 3/4 cup fresh raspberries; 3 teaspoons fresh lemon juice

Servings: persons

Pancakes
3 eggs, separated
1/3 cup all-purpose flour
3/4 cup ricotta cheese
1/4 cup butter, melted
2 tablespoons sugar
1/4 teaspoon salt
2 tablespoons grated lemon zest
Raspberry Syrup
3/4 cup light corn syrup
3/4 cup fresh raspberries
3 teaspoons fresh lemon juice

1
Beat the egg whites until they form stiff peaks.
2
In another bowl, stir together the egg yolks, flour, ricotta, butter, sugar, salt and lemon zest. Mix well.
3
Gently fold the whipped egg whites into the egg yolk batter. There should be small pieces of egg white showing when mixed.
4
Heat skillet or griddle over medium heat. Grease lightly.
5
Spoon out approximately 3 large tablespoons of batter for each pancake. Cook slowly for about 1.5 minutes, then turn the pancake over and cook for 30 seconds.
6
Keep the pancakes warm in a 250 degree (F) oven until ready to serve.
7
Serve with raspberry syrup and fresh raspberries.
8
Combine corn syrup and raspberries in a small saucepan, and bring to a boil.
9
Simmer for five minutes, and remove from heat.
10
Allow to cool, then add lemon juice.
11
Strain through a fine mesh strainer, pushing hard to remove the seeds.

395

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: Pancakes, 3 eggs, separated, 1/3 cup all-purpose flour, 3/4 cup ricotta cheese, and more.

Yes, Lemon Souffle Pancakes With Raspberry Syrup 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.

That's it — enjoy your meal!

Lemon Souffle Pancakes With Raspberry Syrup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions