Lemon Cloud Pancakes

 These souffle-like pancakes just float away.

[Adapted from several California inns.]

5 large eggs, separated
1/2 cup sugar
3 tablespoons fresh lemon zest
1/2 cup flour
1/2 teaspoon salt
1 1/2 cups ricotta
8 tablespoons unsalted butter, melted and cooled
Additional butter for cooking
In a bowl, combine the egg yolks, sugar, and lemon zest. Using a hand mixer, mix at medium speed until the mixture is shiny and pale yellow (about 3 minutes). 
Add the flour and salt and mix for 2 minutes.
Add the ricotta and butter and fold into the egg-flour mixture.

In the bowl of an electric mixer, whip the egg whites until stiff.
Add a third of the egg whites to the batter.
Fold in the rest of the egg whites.

Pre-heat a griddle on medium heat and add butter.
Spoon 1/3 cup batter onto the hot griddle. (You want to make smaller pancakes than usual.)
When the pancakes are lightly golden, flip them over. 

I serve the pancakes with our blueberry sauce (frozen wild blueberries, sugar, lemon juice, and a little cornstarch to thicken), but real maple syrup is always another option. 

There would be a photo of the pancakes but they floated away before I could capture them on film!

Birchwood Innhttp://www.birchwood-inn.com
Ellen Gutman Chenaux
Bed and Breakfast Foodie

2 thoughts on “Lemon Cloud Pancakes

Leave a Reply

Your email address will not be published. Required fields are marked *