LEMON SOUFFLE PANCAKES
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.
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