Lemon Soufflé Pancakes

So… this blog is about creating, right? There’s more to me than fine art and graphic design, and this was a recipe I couldn’t pass up sharing.

Saturday night, Nate and I decided to try a coveted recipe that he had begged and pleaded to obtain: Lemon Soufflé Pancakes. They were the signature breakfast dish at a lovely bed and breakfast on the East Coast, and the chef was kind enough to share. Now, I don’t use “delightful” to describe many things, but these really deserve the compliment.

Enjoy! Let me know what you think, and be on the lookout for a brand new blog devoted to recipes we love and our other creative experiences as Nate and I journey through married life.

(Not our photo - we were too hungry!) Thanks to a Flikr user named "aprevite" for this one.

Pancake Ingredients:

6 eggs, separated
2/3 cup all-purpose flour
1 1/2 cup ricotta
1/2 cup melted butter
4 T. sugar
1/2 tsp. salt
zest of two lemons
1 T. fresh lemon juice

Separate the eggs and beat the egg whites until they hold stiff peaks. In another bowl, stir together the egg yolks, flour, ricotta, butter, sugar, salt, and lemon zest until well mixed. With a large spatula, fold the egg whites into the mixture. Gently stir. There should still be small amounts of egg white showing.

Heat skillet over medium heat. Grease lightly and spoon out about 2 big spoonfuls of batter for each pancake. Cook slowly for about 1 1/2 minutes (or until they can be flipped without making a big mess), then turn and cook for another 30 seconds or so. These will be lighter and fluffier than your typical pancake. Keep the pancakes warm in 250º oven until ready to serve. Top with berry syrup (recipe below) and whipped cream! Makes about 12  4 inch pancakes (we had no trouble eating them all between the two of us).

Berry Syrup Recipe

1 cup fresh or frozen berries (we used a mixture of raspberries and blueberries and it was perfect!)
1 T. fresh lemon juice
1/2 cup maple syrup
2 T. butter

Meanwhile, in a small sauce pan over medium heat, combine 2 tablespoons butter, syrup, and blueberries. Heat, stirring occasionally, until butter melts, about 3 minutes. This complements the pancakes wonderfully!