LEMON SOUFFLE PANCAKES

Lemon Souffle Pancakes image

Provided by Mysterygirl

Categories Breakfast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

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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