Lemon Soufflé Pancakes

3 from 3 ratings

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. Click here to see the Mother's Day Brunch in Bed story.

Servings

servings

Ingredients

3/4 cup light corn syrup
3/4 cup fresh raspberries
3 tablespoon lemon juice
3 eggs, separated
1/3 cup cake flour
3/4 cup ricotta
1/4 cup unsalted butter, melted
2 tablespoon sugar
1/4 teaspoon salt
2 tablespoon grated lemon zest
cooking spray, for the skillet
fresh raspberries, for serving

Directions

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.
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.