These airy Lemon Soufflé Pancakes are fantastic. They’re light and fluffy with a wonderful shot of lemon flavor. Maple syrup complements the tangy tartness of the lemon.
If you wish, you can substitute cottage cheese for ricotta in equal amounts; full-fat cottage cheese is best, as low-fat is very watery and lacks flavor.
Serve with maple syrup or just powdered sugar. Another option is to serve with a raspberry sauce with 3 ingredients: a cup of fresh or freozen raspberries, a teaspoon of lemon juice, and 1/2 cup of sugar. Simmer in a small saucepan for 8 minutes.
Beat the egg whites until stiff, then set aside.
Combine in a food processor or blender the egg yolks, oil, salt, baking powder, cottage cheese, maple syrup, lemon juice, lemon zest, and flour, blending until smooth. Pour the batter into a bowl and fold in the egg whites.
Drop batter by spoonfuls onto a hot greased griddle or skillet. Cook for 3 to 5 minutes, or until bubbles form. Flip cakes and brown other side. Serve with warm maple syrup.
