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  • Lemon blueberry souffle pancakes recipe

Lemon blueberry souffle pancakes recipe

Posted on Dec 15th, 2019
by Matthew
Categories:
  • Recipes

Lemon-Blueberry Souffle Pancakes recipe

This article was published by: Matthew

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.

By thesmartcookiecook.com
A recipe of Lemon blueberry souffle pancakes recipe. Read more below.
Lemon blueberry souffle pancakes recipe, recipe Rating: 4.5
Number of votes:105
Ingredients
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
Instructions:

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

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Reference: Lemon blueberry souffle pancakes recipe

Recipe type: xarchivex

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Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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