Lemon souffle pancakes and raspberry maple syrup

Lemon Souffle Pancakes and Raspberry Maple Syrup recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
These Lemon souffle pancakes are a delightful twist on the classic breakfast dish. Fluffy and light, these pancakes are infused with tangy lemon flavor, making them the perfect treat to start your day. Topped with a sweet and tart raspberry maple syrup, this recipe takes pancakes to a whole new level of deliciousness. Whether you want to impress your guests or simply indulge in a special breakfast, these Lemon souffle pancakes with raspberry maple syrup are a must-try.

Keywords: Lemon souffle pancakes, raspberry maple syrup, breakfast, tangy, fluffy.

Lemon souffle pancakes and raspberry maple syrup details

Lemon souffle pancakes and raspberry maple syrup, recipe Rating: 4.7
Number of votes:127

Ingredients for Pancakes

3 eggs, separated

1 cup low-fat cottage cheese

Juice from 1 lemon

Zest from 1 lemon

2 Tablespoons vegetable oil

1 Tablespoon maple syrup

1/2 cup flour

2 teaspoons baking powder

1/2 teaspoon salt

Beat eggs white until stiff, then set aside. Combine the egg yolks, cottage cheese, maple syrup, lemon juice, and lemon zest in a food processor or blender, blending until smooth. Pour batter into a bowl. In a separate bowl, mix flour, baking powder, and salt. Add this dry mixture to batter, stirring until well mixed. Finally fold egg whites into the mixture. Cook on a 375-degree greased griddle in 1/4-cup portions. This recipe can be doubled.

Ingredients for Syrup

1 cup pure maple syrup

1 cup raspberries (fresh or frozen)

2 Tablespoons seedless raspberry jam

Combine the maple syrup, raspberries, and jam in a medium-sized, no-stick saucepan and bring to a boil, stirring constantly. Remove from heat and let sit for a few minutes until mixture has thickened.

Serves: 4