Lemon-Blueberry Souffle Pancakes

By martsalmon

Ingredients

• •6 eggs, separated
• •2 cups ricotta cheese
• •1/4 cup vegetable oil
• •1 cup unbleached flour
• •3 Tbs sugar
• •1/2 tsp salt
• •4 tsp fresh-squeezed lemon juice
• •1 Tbs finely grated lemon zest
• •4 tsp baking powder
• •1 cup fresh blueberries

Preparation

Step 1

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.