Lemon souffle pancakes and raspberry maple syrup recipe

Lemon Souffle Pancakes and Raspberry Maple Syrup recipe

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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

Ingredients for Syrup

1 cup pure maple syrup

1 cup raspberries (fresh or frozen)

2 Tablespoons seedless raspberry jam

Instructions:

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.

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