Description
Exceptionally fluffy and airy, these lemon ricotta soufflé pancakes are bursting with bright citrus flavor and a delicate richness from ricotta. A stunning and satisfying choice for a special breakfast or brunch.
Ingredients
- 3 large eggs, separated
- 1/3 cup milk (80 mL)
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons unsalted butter, melted
- 1 cup whole-milk ricotta cheese (250 g), plus more for serving
- 1 1/2 cups cake flour (185 g)
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup sugar (100 g)
- 1/3 cup fresh lemon juice (80 mL)
- 2 teaspoons lemon zest
- Neutral oil, for greasing
- Blueberry jam, for serving
Instructions
- In a medium bowl, whisk the egg yolks until smooth, then add the milk, vanilla, melted butter, and ricotta. Whisk until fully combined.
- In a separate bowl, sift together the cake flour, baking powder, baking soda, and salt. Whisk to blend evenly.
- In a stand mixer fitted with a whisk attachment or using a handheld mixer, beat the egg whites on medium-high speed until frothy, about 1 minute. Gradually add the sugar while beating, and continue until stiff peaks form, about 3 more minutes.
- Add the dry ingredients to the ricotta mixture gradually, whisking just until combined. Gently fold in the lemon juice and lemon zest.
- Fold the whipped egg whites into the batter in three additions, being careful not to deflate the mixture.
- Preheat a large nonstick skillet over low heat for 3 minutes and lightly grease it with neutral oil or spray.
- Spray several 3-inch stainless-steel ring molds with nonstick spray and place them in the pan. Fill each mold about two-thirds full with batter.
- Add 1 teaspoon of water to the pan around (not inside) the molds. Cover and cook for 2 minutes.
- Uncover and add a small scoop of batter to each mold. Cover and cook for 6 minutes, until tops are lightly bubbling and centers are slightly jiggly.
- Using tongs and a spatula, carefully flip each mold. Add another teaspoon of water to the pan, cover, and cook for another 2 minutes or until golden.
- Remove pancakes from the pan and release from molds. Repeat with remaining batter.
- Serve immediately with blueberry jam and a spoonful of ricotta.
Notes
- For best results, use full-fat ricotta and fresh lemon juice.
- Do not overmix the egg whites into the batter to maintain the soufflé texture.
- Use ring molds for maximum height, but you can cook smaller pancakes without them.
- Reheat gently in the oven or on the stovetop; avoid the microwave.
- Pancakes are best served fresh and do not freeze well.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 190
- Sugar: 10g
- Sodium: 190mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 65mg
