Lemon blueberry souffle pancakes recipe
Lemon-Blueberry Souffle Pancakes recipeThis article was published by: Matthew
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- 6 eggs, separated
- 2 cups ricotta cheese
- 1/4 cup vegetable oil
- 1 cup unbleached flour
- 3 Tablespoons sugar
- 1/2 teaspoon salt
- 4 teaspoons fresh-squeezed lemon juice
- 1 Tablespoon finely grated lemon zest
- 4 teaspoons baking powder
- 1 cup fresh blueberries
Preheat griddle or skillet. Separate the eggs. Beat egg whites until they hold a stiff peak, but are not dry. In another bowl combine remaining ingredients. Put in a food processor or blender until smooth.
Transfer to a bowl and stir in 1/3 of the egg whites. Stir in blueberries and gently fold in the rest of the egg whites.
Grease griddle and spoon about 1/4 cup of batter on the griddle to make smallish pancakes (I use an Italian ice cream scoop). Flip over when bubbles show. Keep warm in a 250 degree oven. Serve with maple syrup.Serves: 4
Reference: Lemon blueberry souffle pancakes recipe
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