Lemon Soufflé Pancakes

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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2
Servings
509
Calories Per Serving
Deliver Ingredients

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

Total Fat
19g
27%
Sugar
17g
19%
Saturated Fat
5g
21%
Cholesterol
23mg
8%
Carbohydrate, by difference
70g
54%
Protein
17g
37%
Vitamin A, RAE
280µg
40%
Vitamin C, total ascorbic acid
21mg
28%
Vitamin K (phylloquinone)
312µg
100%
Calcium, Ca
392mg
39%
Choline, total
21mg
5%
Fiber, total dietary
6g
24%
Folate, total
105µg
26%
Iron, Fe
5mg
28%
Magnesium, Mg
80mg
25%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
319mg
46%
Selenium, Se
21µg
38%
Sodium, Na
441mg
29%
Water
226g
8%
Zinc, Zn
2mg
25%

Lemon Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Lemon Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.