Lemon Soufflé Pancakes with Raspberry Syrup

12, 3-inch pancakes with approx. 1 1/4 cup syrup

3 Eggs, separated
1/3 C Cake Flour
3/4 C Ricotta Cheese
1/4 C Butter, melted
2 T Sugar
1/4 t Salt
2 T Lemon Zest, grated
Fresh Raspberries for garnish

Raspberry Syrup:
3/4 C Light Corn Syrup
3/4 C Fresh Raspberries
3 t Lemon Juice, freshly squeezed

Separate the eggs and beat the egg whites until they hold stiff peaks. In another bowl, stir together the egg yolks, flour, ricotta cheese, butter, sugar, salt, and lemon zest until well mixed. With a large spoon or spatula, fold the egg whites into the yolk mixture. Gently stir; there should still be small pieces of egg white showing. Heat skillet or griddle over medium heat. Grease lightly and spoon out about 3 large tablespoons of batter for each pancake. Cook slowly for about 3 minutes, then turn the pancake over and cook about 4 1/2 minutes. Keep the pancakes warm in 250 deg. F oven until ready to serve. Serve with raspberry or maple syrup and fresh raspberries.
To make the raspberry syrup, combine corn syrup and raspberries and bring to a boil. Simmer 5 minutes and remove from heat. Allow to cool, then add lemon juice. Strain through a fine mesh strainer, pushing mixture hard to remove seeds.


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