Best Lemon Souffle Pancakes Recipes

Lemon Souffle Pancakes image

Provided by Mysterygirl

Categories Breakfast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

6 eggs, separated
2 cups low fat cottage cheese or 2 cups ricotta cheese (not nonfat)
1/4 cup canola oil or 1/4 cup other high-quality vegetable oil
2 tablespoons sugar
1/2 teaspoon salt
4 teaspoons fresh lemon juice
1 teaspoon grated or minced fresh lemon zest (optional)
4 teaspoons baking powder
1 cup all-purpose flour

Steps:

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.

Nutrition Facts : Calories 316.1, Fat 15.7, SaturatedFat 3.1, Cholesterol 217.5, Sodium 812.1, Carbohydrate 24.2, Fiber 0.6, Sugar 5, Protein 18.8

LEMON SOUFFLE PANCAKES image

Categories Breakfast

Yield 4-6 servings

Number Of Ingredients 14

Steps:

Beat eggs whites until form stiff peaks; set aside. Combine egg yolks, ricotta cheese, oil, sugar, lemon juice, lemon zest, baking powder and flour in food processor or blender and blend until smooth. Fold in egg whites. Pour pancake batter onto heated greased griddle. Cook. Lemon Curd Combine egg yolks and sugar and beat until well blended. Stir in lemon juice and zest. Add butter and place over medium-low heat and cook until mixture is thick enough to coat spoon. Do not allow mixture to boil. Immediately place plastic wrap over surface and set aside to cool completely. Makes 2 1/2 cups.