Lemon Ricotta Souffle Pancake With Berries

We love pancakes in all different shapes and sizes, and this creative version from Laura Davis is no exception.
Text And Photo By Laura Davis

Pancakes are a food that transcends cultures. There are too many versions that vary from culture to culture to name them all.  In North America, it is a classic breakfast food.  It is for special occasions or for a weekend breakfast with family or friends.  It is comfort food and there is usually memories attached.  My family has spent many a Sunday making our favorite pancake recipes with maple syrup and bacon or sausages.  Each person can be accommodated easily for likes and dislikes. Additions to a favorite pancake batter is as simple as sprinkling fresh or frozen berries, bananas, grated apples, nuts, granola, chocolate chips, or dried fruit over the top of the pancake while it is on the griddle.  Or just plain, simple and completely delicious.  The options are almost endless! It can be quite an  event to make pancakes while hungry mouths are waiting to be fed.

Lemon Ricotta Souffle Pancake with blueberries

I have come across a couple of recipes that were souffled pancakes which were basically pancakes with the egg whites separated, whipped and folded into the batter for a fluffier pancake.  They were still made on a griddle.  I like the idea of making a large pancake like a Dutch baby or pannekoeken (I have seen different spellings for this so forgive me if this is not correct) which is a family favorite.  I have had a lot of fun making variations of a recipe I came up with.  I have had some really good results along with a couple of duds.  That is OK with me.  It is all a part of this cooking adventure I am on.

I am really happy with the ricotta-lemon version and hope that you will agree.  It is fairly easy to make even though there is the extra step of whipping the egg whites.  This could also be made in smaller pans for personal sized pancakes just like pannekoeken or Dutch babies can be.  Berries are optional, but highly recommended.  Frozen or fresh blueberries, strawberries, blackberries and raspberries work well.  For those of you looking for an alternative to berries, a sprinkling of chopped walnuts instead of the berries is delicious.  Sprinkle a few berries (or walnuts)  over the top after you have put it in the pan and sprinkle turbinado (raw sugar) or brown sugar over them before baking.   Serve with a light sprinkling of powdered sugar and a light maple syrup or Lyles’s golden syrup.

Lemon Ricotta Soufle Pancake with chopped walnuts

 

5.0 from 3 reviews
Lemon Ricotta Souffle Pancake with berries
 
Prep Time
Cook Time
Total Time
 
A lovely take on pancakes.
Author:
Recipe Type: main course, baking
Serves: 6
Ingredients
  • ¾ cup (75 g) of all purpose flour
  • ⅓ cup (63 g) of sugar
  • ½ teaspoon salt
  • 4 eggs separated
  • 4 tablespoons of unsalted butter (2 melted and 2 for the pan)
  • ⅔ cup (165 g) of ricotta, whole or part skim
  • ¼ cup (60 ml) of lemon juice
  • zest of a lemon
  • ½ teaspoon of vanilla
  • ¼ cup (42 g) of fresh or frozen berries
  • Turbinado or raw sugar for sprinkling over the top
  • Confectioners sugar for a light dusting
  • A light maple syrup or Lyle's golden syrup
Instructions
  1. Preheat the oven to 375 degrees and preheat a 10-inch iron skillet or saute pan.
  2. Mix flour, sugar and salt in a bowl.
  3. Mix eggs yolks, drained ricotta, butter, lemon juice, zest vanilla in a large bowl and mix well.
  4. Place the separated egg whites in a mixing bowl and whisk to stiff peaks.
  5. Add the flour mixture to the wet mixture and combine well. Add a small dollop of the egg whites and mix in to lighten the batter. Add the remaining egg whites and fold in with a spatula until combined.
  6. Remove the pan from the oven and put 2 tablespoons of butter it it. When the butter has melted add batter, sprinkle a few berries across the top and sprinkle on about a tablespoon or 2 of turbinado sugar. Return the pan to the oven. Bake for 20 to 25 minutes. When the pancake is puffed and lightly browned on top it is ready.
  7. Serve with a light sprinkling of confectioners sugar and serve with syrup of choice.
  8. Enjoy!
 

14 Comments
  1. Made this this morning for Sunday breakfast. It didn’t seem to me like things were combining correctly (the butter in the wet ingredients, the egg whites being folded in) but it turned out amazingly. I was blown away at how complex the flavors were and professional it tasted. Yum!

    Relatively easy as well.

  2. This looks great! There’s always room for another version of pancakes. This reminds me a bit of a clafoutis (which isn’t surprising after all, since they are similar to pancakes in their own right).

    1. Thanks Sara. Clafoutis is something I have never made which I know puts me in the minority. It is on my Kitchen Bucket List! But there are way too many things on that list as is. I definitely can see how they look the same. I

  3. About 6 years ago, my then 9 year old son, carefully copied down your recipe on construction paper. He printed the picture of the white patterned plate with the single piece on it, and made me a recipe card for Father’s Day. I will always cherish it, and will remain in our family for years to come!

    Thank you!

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