Ricotta Soufflé Pancakes With Raspberries

1. 1

   In a bowl, beat egg whites with an electric mixer into soft peaks; beat in sugar until glossy peaks form.

2. 2

   In another bowl, beat egg yolks until thick, then beat in cheese, flour, butter, rind, and salt.

3. 3

   Fold one quarter of egg whites into yolk mixture, then fold that mixture back into remaining egg whites.

4. 4

   Heat a large skillet over medium heat and grease lightly.

5. 5

   For each pancake, spoon about 3 large tablespoons batter onto skillet.

6. 6

   Cook for about 1 1/2 minutes until golden brown underneath, then turn the pancakes over and cook for about 30 seconds longer.

7. 7

   For each serving, place pancakes on a plate and drizzle with a little raspberry sauce, some berries, and a spoonful of creme fraiche.

* Per serving · 4 servings · Values may vary.

No additional tips available.