Ricotta Soufflé Pancakes With Raspberries
Ready In: 25 mins
Serves: 4
Yields: 16 pancakes
Ingredients
- 4 large eggs, separated
- 2 tablespoons sugar
- 1 cup ricotta cheese
- 1⁄3 cup all-purpose flour
- 2 tablespoons unsalted butter, melted, plus a little extra, unmelted, for greasing
- 2 teaspoons grated lemon rind
- 1⁄8 teaspoon salt
- raspberry sauce (pureed raspberries and a little sugar)
- 1⁄2 cup fresh raspberries, for topping
- 1⁄2 cup creme fraiche (optional) or 1⁄2 cup sour cream (optional)
Directions
- In a bowl, beat egg whites with an electric mixer into soft peaks; beat in sugar until glossy peaks form.
- In another bowl, beat egg yolks until thick, then beat in cheese, flour, butter, rind, and salt.
- Fold one quarter of egg whites into yolk mixture, then fold that mixture back into remaining egg whites.
- Heat a large skillet over medium heat and grease lightly.
- For each pancake, spoon about 3 large tablespoons batter onto skillet.
- Cook for about 1 1/2 minutes until golden brown underneath, then turn the pancakes over and cook for about 30 seconds longer.
- For each serving, place pancakes on a plate and drizzle with a little raspberry sauce, some berries, and a spoonful of crème fraîche.
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