Judy's Lemon Souffle Pancakes

From IVORY CREEK BED & BREAKFAST
6 eggs
2 cups ricotta cheese (whole milk not fat free)
1/4 cup vegetable oil
2 Tablespoons granulated sugar
1/2 tsp. salt
4 tsp. freshly squeezed lemon juice (preferably Meyer variety)
1 tsp. grated or minced fresh lemon zest
4 tsp. baking powder
1 cup of all purpose flour

Break eggs into large bowl. Beat until light yellow and thick. Add ricotta cheese, oil, granulated sugar, salt, lemon juice and mix well. In separate bowl, sift together flour and baking powder. Add dry ingredients to egg mixture; mix well. Serve or freeze. Serves 4-5.

Lemon Curd:
6 egg yolks
1 1/4 cups granulated sugar
Pinch of salt
3/4 cup freshly squeezed lemon juice
1 1/2 Tablespoons grated fresh lemon zest
1/2 cup unsalted butter, cut in small pieces

In a heavy pan, combine egg yolks, sugar, and salt and beat until light and well blended. Stir in the lemon juice and zest. Add the butter. Place over medium-low heat and cook stirring and scraping bottom constantly until the mixture is thick enough to coat the outside of a wooden spoon. 5 – 10 minutes. DO NOT allow the mixture to boil. Cover and refrigerate up to 3 weeks. Makes 2 ½ cups of sauce. Heat in hot water to serve on pancakes with dab of whipped cream and a twist lemon slice, raspberries, blueberries or strawberries.

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