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Lemon-Blueberry Souffle Pancakes

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Lemon and blueberry are an unbeatable combination, and these are so light they float off the plate.

6 eggs, separated
2 cups ricotta cheese
1/4 cup vegetable oil
1 cup unbleached flour
3 Tbs sugar
1/2 tsp salt
4 tsp fresh-squeezed lemon juice
1 Tbs finely grated lemon zest
4 tsp baking powder
1 cup fresh blueberries

Preheat griddle or skillet. Separate the eggs. Beat egg whites until they hold a stiff peak, but aren’t dry. In another bowl combine remaining ingredients. Put in a food processor or blender until smooth.

Transfer to a bowl and stir in 1/3 of the egg whites. Stir in blueberries and gently fold in the rest of the egg whites.

Grease griddle and spoon about 1/4 cup of batter on the griddle to make smallish pancakes (I use an Italian ice cream scoop). Flip over when bubbles show. Keep warm in a 250º oven. Serve with maple syrup.

Serves 4