Lemon blueberry souffle pancakes recipe

Lemon-Blueberry Souffle Pancakes recipe

⚠ 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. 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