Ricotta Soufflé Pancakes With Raspberries

READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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