Lemon Souffle Pancakes With Raspberrybutter Recipe
Servings: 6
Ingredients
- 1/2 c. whole lowfat milk ricotta cheese
- 3 lg. large eggs, separated
- 1/4 c. cottage cheese
- 1/4 c. unsalted butter, melted
- 1/4 c. all-purpose flour
- 2 T sugar
- 1 T grated lemon peel
- Generous healthy pinch of salt
- 1 c. raspberries, fresh or possibly frzn, unsweetened
- 1/2 c. unsalted butter, room temp.
- 2 T powdered sugar
- Fresh lemon juice
- 2 T water
- 1 T sugar
- 1 teaspoon Raspberry or possibly Blackberry liqueur (opt.)
Directions
- Place ricotta cheese, egg yolks, cottage cheese, butter, flour, sugar, lemon peel and salt into bowl. Blend ingredients well. Transfer contents into larger bowl. Beat egg whites in medium bowl to medium-firm peaks. Fold whites into mix in larger bowl, half at a time.Heat griddle with butter till butter sizzles. Drop batter by heaping tbsp onto hot griddle. Cook pancakes till bottoms are brown, about 2 min. Turn and cook till second sides are brown, about 1 minute. Transfer pancakes to cookie sheet and keep warm in 200 degree oven. Repeat with remaining pancake batter, adding butter to griddle as necessary. Makes about 18 pancakes. Serve with Raspberry Butter and warm maple syrup.
- Boil raspberries, water and sugar in heavy small saucepan over medium heat till syrupy, stirring frequently (about 5 min). Strain mix. Blend with butter, powdered sugar and liqueur till smooth. Add in lemon juice to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 113g | |
| Recipe makes 6 servings | |
| Calories 324 | |
| Calories from Fat 253 | 78% |
| Total Fat 28.71g | 36% |
| Saturated Fat 17.22g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 177mg | 59% |
| Sodium 87mg | 4% |
| Potassium 108mg | 3% |
| Total Carbs 10.57g | 3% |
| Dietary Fiber 1.5g | 5% |
| Sugars 4.35g | 3% |
| Protein 7.43g | 12% |
