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Lemon Souffle Pancakes
From:
by James McNair
Paperback, 96pp.
ISBN 0811820610
Chronicle Books
1998
Reviewed by B. Keith
Ryder (Read
the review)
6 eggs, separated
2 cups small-curd cottage cheese or ricotta cheese (not nonfat)
1/4 cup canola or other high-quality vegetable oil
2 tablespoons sugar
1/2 teaspoon salt
4 teaspoons freshly squeezed lemon juice, preferably from Meyer
variety
1 teaspoon grated or minced fresh lemon zest (optional)
4 teaspoons baking powder
1 cup all-purpose flour
In a bowl, beat the egg whites until stiff but not dry. Reserve.
In a food processor or blender, combine the egg yolks, cottage or ricotta cheese, oil, sugar, salt, lemon juice and zest (if using), baking powder, and flour and blend until smooth. Fold in the egg whites.
Meanwhile, heat a nonstick griddle or large, heavy skillet over medium-high heat, then lightly brush with melted butter or oil or spray with oil.
Pour the batter, about ¼ cup for each pancake, onto the cooking surface. Cook until the tops are bubbly, then turn and cook until the bottoms are browned. Serve hot with your favorite toppings.
Makes 4 to 6 servings.
