Lemon Souffle Pancakes

Recipe by Mysterygirl
READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • In a bowl, beat the egg whites until stiff but not dry.
  • Reserve.
  • 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.
  • Fold in the egg whites.
  • 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.
  • Pour the batter, about ¼ cup for each pancake, onto the cooking surface.
  • Cook until the tops are bubbly, then turn and cook until the bottoms are browned.
  • Serve hot with your favorite toppings.
Advertisement