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
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.
Reference: Lemon souffle pancakes and raspberry maple syrup recipe
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