Description
This lemon and ricotta souffle pancake takes the already-delicious to an all new level, and it is ready all at once!
Ingredients
- ¾ cups All-purpose, Unbleached Flour
- ⅓ cups Granulated Sugar
- ½ teaspoons Salt
- 4 whole Eggs, Separated
- ⅔ cups Ricotta, Whole Or Part Skim
- 2 Tablespoons Butter, Melted
- ¼ cups Lemon Juice
- 1 whole Lemon, Zested
- ½ teaspoons Vanilla Extract
- 2 Tablespoons Butter
- ¼ cups Fresh Or Frozen Berries
- 1 Tablespoon Turbinado Or Raw Sugar For Sprinkling Over Top
- 1 Tablespoon Confectioners Sugar, For Dusting
- Light Maple Syrup Or Lyle’s Golden Syrup, To Serve
Preparation
Preheat the oven to 375ºF and preheat a 10-inch iron skillet or saute pan.
Mix flour, sugar and salt in a bowl.
Mix eggs yolks, ricotta, butter, lemon juice, zest, and 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 the butter in it. When the butter has melted, add the 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 confectioner’s sugar and serve with syrup of choice.
Enjoy!
