Lemon Soufflé Pancakes
Serving Size: 4
- 6 eggs, separated
- 2 cups ricotta cheese
- 1/4 c up canola oil
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 4 teaspoons lemon juice
- 1 teaspoon lemon zest
- 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, combine the remaining ingredients. Process until smooth.
Fold in the egg whites.
Heat a griddle to 350 degrees F.
Coat the griddle with melted butter.
Pour batter onto griddle. Cook until golden on one side. Flip pancake and continue cooking until bottoms are brown. Place in a warm oven to hold.
Serve with fresh fruit and whipped cream.