Lemon Ricotta Souffle Pancakes

By Tasty · 30 min

Ingredients

Instructions

1. Whisk the egg yolks in a medium bowl, then whisk in the milk, vanilla, melted butter and ricotta until evenly combined.
2. Sift the cake flour, baking powder, baking soda and salt into another bowl and whisk well.
3. Whip the egg whites on medium-high speed until frothy, about 1 minute. Gradually add the sugar and keep whipping until stiff peaks form that hold their shape with tips folding over, about 3 more minutes.
4. Slowly whisk the dry ingredients into the yolk and ricotta mixture until just combined. Fold in the lemon juice and zest with a spatula.
5. Fold the egg whites into the batter in three additions, mixing just until incorporated and not deflating them.
6. Heat a large nonstick skillet over low heat for 3 minutes and grease lightly. Spray 3-inch stainless steel cookie cutters and place them in the pan. Fill each two-thirds full with batter. Add 1 teaspoon water outside the cutters, cover and cook for 2 minutes.
7. Uncover, add another scoop of batter to each pancake, cover and cook 6 more minutes, until the surfaces are bubbling and centers slightly jiggly. If too liquid, cook 1 more minute.
8. Flip the cutters, add 1 more teaspoon water to the pan outside the cutters, cover and cook 2 more minutes, until bottoms are golden brown.
9. Remove the cutters and release the pancakes. Repeat with the remaining batter. Serve immediately with blueberry jam and more ricotta.

Summarized from Tasty's video. Watch it for the details.

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