View cart background image
0
items
Free Shipping Over $49
America
Get Timely and Delicious Recipe Updates
 
Cooking.com Shopping Ideas For You

Lemon Souffle Pancakes with Raspberry Syrup

Source: Casual Cuisines of the World - Country Inn
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
Active Time:  20 Minutes
Total Time:  1 Hour 40 Minutes
  Serves 4
The dulcet texture and flavor of these light pancakes are complemented superbly by the fruitiness of the raspberry syrup, although commercial fruit syrup or preserves can provide an equally enjoyable and simpler-to-prepare topping.
RECIPE INGREDIENTS
1 cup plus 2 tablespoons all-purpose flour
3 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
Grated zest of 5 lemons
3/4 cup ricotta cheese
6 tablespoons buttermilk
6 tablespoons unsalted butter, melted and kept warm
2 tablespoons fresh lemon juice
3/4 teaspoon vanilla extract
3 eggs, separated
For the Syrup:
1 1/2 cups corn syrup
1 1/2 cups raspberries
1 1/2 tablespoons fresh lemon juice
Nonstick cooking spray
Confectioners’sugar
Fresh mint sprigs
Lemon Souffle Pancakes with Raspberry Syrup Recipe at Cooking.com
DIRECTIONS
In a large bowl, stir together the flour, 1 tablespoon of the granulated sugar, the baking powder, salt, nutmeg and lemon zest.


In a small bowl, combine the ricotta cheese, buttermilk, melted butter, lemon juice, vanilla extract and egg yolks and whisk until smooth. Add the yolk mixture to the flour mixture and whisk together until smooth. The batter will be quite dense.


In a bowl, using a mixer set on medium speed, beat the egg whites until soft peaks form. Sprinkle in the remaining 2 tablespoons sugar and continue beating until stiff peaks form. Using a rubber spatula, carefully fold about one-fourth of the egg whites into the batter, then fold in the remaining egg whites. Do not attempt to make the batter completely uniform; a few streaks of egg white are fine. Cover and refrigerate for up to 1 hour.


FOR THE SYRUP:
In a small saucepan over medium heat, combine the corn syrup, raspberries and lemon juice. Bring slowly to a boil. Reduce the heat to low and continue to cook at a bare simmer until a light, crimson-colored syrup forms, about 20 minutes. Remove from the heat and immediately strain through a fine-mesh sieve into a bowl, pressing on the berry pulp with the back of a spoon to extract as much liquid as possible. Cover to keep warm.


Lightly coat a griddle or a large nonstick frying pan with nonstick cooking spray, then preheat over medium heat for 2-3 minutes. For each pancake, spoon about 3/4 cup of the batter into the pan, to form rough cakes about 5 inches in diameter. Do not crowd the pan. Cook until large bubbles form on top, 3-4 minutes. Using a spatula, turn over the cakes carefully and continue to cook until golden on the second side, 3-4 minutes longer. Remove from the pan and keep warm while you cook the rest of the pancakes.


TO SERVE:
Divide the pancakes among warmed individual plates and top with the raspberry syrup. Sprinkle with the confectioners’ sugar and garnish with mint sprigs.


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Jingle Bell Breakfast
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 851
Fat. Total: 26g
Fiber: 7g
Carbohydrates, Total: 149g
Sodium: 660mg
% Cal. from Fat: 27%
Cholesterol: 221mg
Protein: 16g
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards
NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.