Prep 20 mins
Cook 30 mins
A tangy taste. great with powdered sugar.
Make and share this Lemon Souffle Pancakes recipe from Food.com.
- 6 eggs, separated
- 2 cups low fat cottage cheese or 2 cups ricotta cheese (not nonfat)
- 1⁄4 cup canola oil or 1⁄4 cup other high-quality vegetable oil
- 2 tablespoons sugar
- 1⁄2 teaspoon salt
- 4 teaspoons fresh lemon juice
- 1 teaspoon grated or minced fresh lemon zest (optional)
- 4 teaspoons baking powder
- 1 cup all-purpose flour
- In a bowl, beat the egg whites until stiff but not dry.
- In a food processor or blender, combine the egg yolks, cottage or ricotta cheese, oil, sugar, salt, lemon juice and zest (if using), baking powder, and flour and blend until smooth.
- Fold in the egg whites.
- Meanwhile, heat a nonstick griddle or large, heavy skillet over medium-high heat, then lightly brush with melted butter or oil or spray with oil.
- Pour the batter, about ¼ cup for each pancake, onto the cooking surface.
- Cook until the tops are bubbly, then turn and cook until the bottoms are browned.
- Serve hot with your favorite toppings.
Very good, the whole family loved them. A nice serving of protein and calcium, too. Served with choice of powdered sugar and strawberries or blueberry sauce. A little vanilla yogurt with fresh berries would be yummy, too. Would be more lemony with lemon sauce or lemon curd but I didn't want to overwhelm the light texture. Added the zest and next time I'll use white whole wheat or whole wheat pastry flour for even more nutrition. Great recipe, thanks for sharing!
These deserve more than 5 stars! Wonderful with butter and powdered sugar on top. My family ate them with Basic Pancake Syrup #25628. These have a wonderful lemony aroma when cooking them up that is heavenly! I will make these again and again... Thank you for a truly memorable breakfast recipe! Can't wait to make these for company one morning! UPDATE: Made these again, this time I mixed the ingredients in step three really good and then mixed in the flour. Then folded in the egg whites as directed. They came out even fluffier! Served them with raspberry sauce. It was like a decadent dessert breakfast! UPDATE: When I measured out my cottage cheese into my two cup measuring cup I only had about 1 cup so I broke in another egg and the rest of the way to the two cup mark added milk. I also then added about 1/4 cup more flour to the batter. Believe it or not they came out even fluffier this way. I usually buy the larger size container of cottage cheese, so I think from now on I will use half the container (which is under the recipe's amount of two cups and sub milk in place of remainder) as I liked them better this way and it took a bit less cottage cheese. Loving this recipe! P.S. These reheat in microwave real well.
very good recipe. Everybody loved them. thxs