Pancakes - Lemon souffle

By blum099

Adaped from Mirbeau Inn and Spa

Batter can be made 1 hour ahead and chilled, covered. Bring to room temperature before using

Ingredients

• 2 cups cake flour (not self-rising)
• 3/4 cup sugar
• 1/4 cup bread flour
• 1 tb baking powder
• 1 tsp salt
• 1/1 tsp freshly ground nutmeg
• 2 tbs finely grated fresh lemon zest (from about 5 lemons)
• 5 large eggs,m separated
• 1 1/2 cup whole-milk ricotta (110z)
• 1 1/2 sticks (3/4 cup) unsalted butter, and melted and cooled slightly
• 1/4 cup fresh lemon juice
• 3/4 cup well-shaken buttermilk
• 1/2 tsp vanilla
• Vegetable oil for brushing griddle
• confectioners sugar for dusting
• Accompaniments: berries, butter, pure maple syrup , sliced almonds toasted

Details

Servings 6

Preparation

Step 1

1. preheat oven to 200 F
2. whisk together cake flour, sugar, bread flour, baking powder, salt,nutmeg, and zest in a medium bowl until combined well.
3. whisk together yolks, ricotta, butter, lemon juice, buttermilk, and vanilla in a large bowl until combined. Whisk in flour mixture until incorporated.
4. Heat a griddle or large heavy skillet over moderate heat until drops of water scatter over surface, then brush with oil
5. While griddle heats, beat egg whites with an electric mixer at medium speed until they just hold soft peaks.
6. Fold one third of whites into ricotta batter until combined, then fold in remaining whites gently but thoroughly.
7. Working in batches and using a 1/4 cup measure for each pancake, pour batter onto griddle and cook, turning over once , until golden, 2- 4 minutes per batch. Transfer to a heatproof platte and keep warm in oven. Dust with confectioners sugar before serving