Lemon-Blueberry Souffle Pancakes
Lemon and blueberry are an unbeatable combination, and these are so light they float off the plate.
- 6 eggs, separated
- 2 cups ricotta cheese
- ¼ cup vegetable oil
- 1 cup unbleached flour
- 3 Tbs sugar
- ½ tsp salt
- 4 tsp fresh-squeezed lemon juice
- 1 Tbs finely grated lemon zest
- 4 tsp baking powder
- 1 cup fresh blueberries
Preheat griddle or skillet. Separate the eggs. Beat egg whites until they hold a stiff peak, but aren’t 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 250º oven. Serve with maple syrup.
Serves 4.
