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Lemon Souffle Pancakes

5.0(8)

Make and share this Lemon Souffle Pancakes recipe from Food.com.

by Mysterygirl·published 2005-01-13

Breakfast

Servings

6 serving(s)

Total time

50 min

prep 20 min

Calories / serving

316 kcal

Ingredients (9)

serves

Instructions (8 steps)

01In a bowl, beat the egg whites until stiff but not dry.
02Reserve.
03In 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.
04Fold in the egg whites.
05

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.

06Pour the batter, about ¼ cup for each pancake, onto the cooking surface.

07Cook until the tops are bubbly, then turn and cook until the bottoms are browned.

08Serve hot with your favorite toppings.

Nutrition (per serving)

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Rich recipe — supports nutrition-aware planning.