Lemon Ricotta Souffle Pancakes

Lemon Ricotta Souffle Pancakes

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  • Prep Time


  • Total Time


  • Servings



  • ¾

    cup (75 g) of all purpose flour

  • cup (63 g) of sugar

  • ½

    teaspoon salt

  • 4

    eggs separated

  • 4

    tablespoons of unsalted butter (2 melted and 2 for the pan)

  • cup (165 g) of ricotta, whole or part skim

  • ¼

    cup (60 ml) of lemon juice

  • zest of a lemon

  • ½

    teaspoon of vanilla

  • ¼

    cup (42 g) of fresh or frozen berries

  • Turbinado or raw sugar for sprinkling over the top

  • Confectioners sugar for a light dusting

  • A light maple syrup or Lyle's golden syrup


Preheat the oven to 375 degrees and preheat a 10-inch iron skillet or saute pan. Mix flour, sugar and salt in a bowl. Mix eggs yolks, drained ricotta, butter, lemon juice, zest vanilla in a large bowl and mix well. Place the separated egg whites in a mixing bowl and whisk to stiff peaks. Add the flour mixture to the wet mixture and combine well. Add a small dollop of the egg whites and mix in to lighten the batter. Add the remaining egg whites and fold in with a spatula until combined. Remove the pan from the oven and put 2 tablespoons of butter it it. When the butter has melted add batter, sprinkle a few berries across the top and sprinkle on about a tablespoon or 2 of turbinado sugar. Return the pan to the oven. Bake for 20 to 25 minutes. When the pancake is puffed and lightly browned on top it is ready. Serve with a light sprinkling of confectioners sugar and serve with syrup of choice.


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