Description
Light and delicious lemon souffle pancake with fresh berries is the perfect breakfast.
Ingredients
- ¾ cups All-purpose Flour
- ⅓ cups Sugar
- ½ teaspoons Salt
- 4 whole Eggs (Yolks And Whites Separated)
- ⅔ cups Ricotta Cheese, Whole Or Part Skim
- 2 Tablespoons Butter, Melted
- ¼ cups Lemon Juice
- 1 whole Lemon, Zested
- ½ teaspoons Vanilla
- ¼ cups Fresh Or Frozen Berries
- 2 Tablespoons Butter, For The Pan
- 2 Tablespoons Turbinado Sugar, For Sprinkling
Preparation
Preheat the oven to 375 degrees F and heat a 10-inch cast iron skillet or saute pan in the oven while the oven preheats.
Mix flour, sugar and salt in a bowl. Set aside.
Mix egg yolks, drained ricotta, melted butter, lemon juice, zest and vanilla in a large bowl and mix well.
Place the 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 it in to lighten the batter. Add the remaining egg whites and fold in with a spatula until combined.
Remove the hot pan from the oven and put 2 tablespoons of butter in it. When the butter has melted add the batter, sprinkle the 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.
