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


1. In a bowl beat the egg whites until stiff but not dry.

2. Combine the remaining ingredients in a food processor and blend until smooth.

3. Fold in the egg whites.

4. Heat a griddle to 350 degrees F and, when heated, coat the griddle with melted butter.

5. 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.

6. Serve with fresh fruit and whipped cream.