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3 ratings

Lemon Soufflé Pancakes

Staff Writer

Lemon Soufflé Pancakes

Don't miss out on these delightful, airy pancakes with homemade raspberry syrup from chef Werner Albrecht of Aurea restaurant in San Francisco. These pancakes are an incredibly popular menu item there, and after the first bite it's easy to see why. They are filling, yet at the same time, remarkably light and fluffy.

See all recipes for waffles.

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Ingredients

For the raspberry syrup

  • 3/4 Cups light corn syrup
  • 3/4 Cups fresh raspberries
  • 3 Tablespoons lemon juice

For the pancakes

  • 3 eggs, separated
  • 1/3 Cup cake flour
  • 3/4 Cups ricotta
  • 1/4 Cup unsalted butter, melted
  • 2 Tablespoons sugar
  • 1/4 Teaspoon salt
  • 2 Tablespoons grated lemon zest
  • Cooking spray, for the skillet
  • Fresh raspberries, for serving

Directions

For the raspberry syrup

In a saucepan, combine the syrup and raspberries and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes. Remove from the heat. Let cool, then add the lemon juice. Strain through a fine-meshed strainer, pushing hard to remove the seeds.

For the pancakes

Preheat the oven to 250 degrees.

Fit an electric mixer with the whisk attachment. Beat the egg whites on medium speed in a mixing bowl until they hold stiff peaks (they should just curl over and form a stiff hook when the whisk is held upright). In another bowl, stir together the egg yolks, flour, ricotta, butter, sugar, salt, and lemon zest until well mixed.

With a large spoon or a spatula, fold the egg whites into the yolk mixture and gently stir; there should still be small pieces of egg white showing. Heat a skillet or griddle over medium heat. Coat lightly with cooking spray and spoon out about 3 large tablespoons of batter for each pancake. Cook slowly for about 1-2 minutes, then turn the pancake over and cook for about 30 seconds.

Keep the pancakes warm in the oven until ready to serve. Serve with the raspberry syrup or maple syrup and fresh raspberries.

Nutritional Facts
Servings2
Calories Per Serving1028
Total Fat47g72%
Sugar114gN/A
Saturated25g100%
Cholesterol348mg100%
Protein21g43%
Carbs141g47%
Vitamin A410µg46%
Vitamin B120.9µg15.6%
Vitamin B60.2mg10.2%
Vitamin C28mg47%
Vitamin D2µgN/A
Vitamin E2mg9%
Vitamin K7µg9%
Calcium276mg28%
Fiber4g16%
Folate (food)68µgN/A
Folate equivalent (total)121µg30%
Folic acid32µgN/A
Iron4mg20%
Magnesium36mg9%
Monounsaturated15gN/A
Niacin (B3)2mg10%
Phosphorus317mg45%
Polyunsaturated4gN/A
Potassium320mg9%
Riboflavin (B2)0.6mg36%
Sodium548mg23%
Sugars, added111gN/A
Thiamin (B1)0.3mg22.8%
Trans1gN/A
Zinc3mg19%