Description
This Lemon Ricotta Souffle Pancake is a fluffy, oven-baked delight with a hint of lemon, perfect for a special breakfast or brunch. Serve with berries and a drizzle of syrup for a truly indulgent experience.
Ingredients
Units
Scale
- 3/4 cup (75 g) all-purpose flour
- 1/3 cup (63 g) sugar
- 1/2 tsp salt
- 4 eggs, separated
- 4 tbsp (60 ml) unsalted butter (2 melted and 2 for the pan)
- 2/3 cup (165 g) ricotta, whole or part-skim
- 2 tbsp (30 ml) lemon juice
- Zest of 1 lemon
- 1 tsp vanilla extract
- Fresh or frozen berries (optional)
- Turbinado or brown sugar (optional)
- Powdered sugar, for serving
- Maple syrup or Lyle's golden syrup, for serving
Instructions
- Preheat the oven to 375°F (190°C). Place a 10-inch iron skillet or sauté pan in the oven to preheat.
- In a medium bowl, whisk together the flour, sugar, and salt.
- In a large bowl, mix the egg yolks, drained ricotta, melted butter, lemon juice, lemon zest, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the batter, being careful not to deflate them.
- Remove the preheated skillet from the oven and add the remaining 2 tbsp of butter, swirling to coat the pan.
- Pour the batter into the skillet, spreading it evenly. Sprinkle berries or chopped walnuts over the top, if using, and sprinkle with turbinado or brown sugar.
- Bake for 20 minutes, or until the pancake is puffed and golden brown.
- Remove from the oven and let cool slightly. Dust with powdered sugar and serve with maple syrup or Lyle’s golden syrup.
Notes
- For a personal-sized pancake, use smaller pans.
- Berries are optional but recommended; they can be fresh or frozen.
- Chopped walnuts can be used as an alternative to berries.
- Sprinkle turbinado or brown sugar over the top before baking for added sweetness.
- Serve with a light sprinkling of powdered sugar and a drizzle of maple or Lyle’s golden syrup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Brunch
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 12
- Sodium: 250
- Fat: 12
- Carbohydrates: 28
- Fiber: 1
- Protein: 8
- Cholesterol: 125