Wednesday, May 4, 2011

Lemon Ricotta Souffle Pancakes with Berries

Pancakes are a food that transcends cultures.  There are too many versions that vary from culture to culture to name them all.  In North America, it is a classic breakfast food.  Pancakes can grace special occasions or a cozy weekend breakfast.  It is comfort food at its best and for many there are memories associated with them.  My family has spent many a Sunday making our favorite pancake recipes, consuming them with maple syrup and bacon or sausages.  Each person can be accommodated easily for likes and dislikes which can be rather important in families with picky eaters. Additions to a favorite pancake batter is a simple as sprinkling fresh or frozen berries, bananas, grated apples, nuts, granola, chocolate chips, or dried fruit over the top of the pancake.  Or just leave it plain, simple and completely delicious.  The options are almost endless! It can be quite a family event to make pancakes while those hungry mouths are waiting to be fed.

Pancake with Blueberries sprinkled over the top.
I have come across a couple of souffle pancake recipes which were basically pancakes with the egg whites separated, whipped and folded into the batter for a fluffier pancake.  They were still cooked on a griddle.  I like the idea of baking a large pancake in the oven like a Dutch baby or pannekoeken (I have seen different spellings for this so forgive me if this is not correct) is.   Pannekoeken have been a family favorite for a while.  What is your favorite type of pancake?  Buttermilk, whole grain, Johnny cakes?  Plain or packed with berries and/or nuts? My son loves chocolate chips and bananas in his oatmeal pancakes and me, I like just pecans topped with Lyle's Golden Syrup.

It was  a lot of fun making different versions of this recipe.  I am really happy with the ricotta-lemon version and hope that you will agree.  It is fairly easy to make even though there is the extra step of whipping the egg whites.  Smaller pancakes could be made for personal sized pancakes just like pannekoeken or Dutch babies can be. 

Berries are optional, but highly recommended.  Frozen or fresh blueberries, strawberries, blackberries and raspberries work well.  For those of you looking for an alternative to berries, a sprinkling of chopped walnuts instead of the berries is delicious.  Sprinkle a few berries (or walnuts)  over the top after you have put it in the pan and sprinkle turbinado (raw sugar) or brown sugar over them before baking.   Serve with a light sprinkling of powdered sugar and a light maple syrup or Lyles's golden syrup.
Instead of berries - walnuts.  Yum.

This year for Mother's Day, treat your Mom to a souffle pancake along with a glass of Prosecco with fresh berries in it. My mom loves anything lemon so I know I have a winner for her. Nice.

Lemon Ricotta Souffle Pancake
makes 1 10-inch pancake

3/4 cup (75 g) of all purpose flour
1/3 cup (63 g) of sugar
1/2 teaspoon salt
4 eggs separated
4 tablespoons of unsalted butter (2 melted and 2 for the pan)
2/3 cup (165 g) of ricotta, whole or part skim
1/4 cup (60 ml) of lemon juice
zest of a lemon
1/2 teaspoon of vanilla
1/4 cup (42 g) of fresh or frozen berries
Turbinado or raw sugar for sprinkling over the top
Confectioners sugar for a light dusting
A light maple syrup or Lyle's golden syrup

Preheat the oven to 375 degrees and preheat a 10-inch iron skillet or saute pan.

Mix flour, sugar and salt in a bowl.

Mix eggs yolks, drained ricotta, butter, lemon juice, zest vanilla in a large bowl and mix well.

Place the separated egg whites in a mixing bowl and whisk to stiff peaks.

Add the flour mixture to the wet mixture and combine well.  Add a small dollop of the egg whites and mix in to lighten the batter.  Add the remaining egg whites and fold in with a spatula until combined.

Remove the pan from the oven and put 2 tablespoons of butter it it.  When the butter has melted add batter, sprinkle a few berries across the top and sprinkle on about a tablespoon or 2 of turbinado sugar. Return the pan to the oven.  Bake for 20 to 25 minutes.  When the pancake is puffed and lightly browned on top it is ready.

Serve with a light sprinkling of confectioners sugar and serve with syrup of choice. 



  1. This looks like amazing! I have never had a souffle cake. I love all these ingredients and your pictures are gorgeous so this is definetly getting bookmarked

  2. I like the idea of making "pancakes" that everyone can sit down and enjoy at the same time. Usually in our house, especially since I don't own a large griddle, that leaves me making pancakes and eating last while my guys eat first. This would have us all at the table at the same time. Love it!

  3. Maris - Thank you. These were really the first I have had and I am hooked. More versions to come!

    Pretend - I know what you mean. I seem to eat my pancakes after everyone is done and I do have a griddle! Not as much fun. They are really pretty when they come out of the oven in an iron skillet, but any skillet will do.

  4. This is a lovely idea. Your top image is so beautiful, too. So perfect for a Mother's Day post. :-)

  5. Made this morning and we enjoyed very much. Doesn't even need any syrup - it's sweet and delicious all by itself.

  6. Jean - I am so glad you liked it. I wish my Mom lived close enough to make this for her because she loves lemon.

    Digigirl - Yes I agree, but lately I am so addicted to Lyle's Golden Syrup I can't resist, although it doesn't take much. I am happy you enjoyed this recipe!

  7. I made your walnut version Mother's Day morning, although just for myself :)! I topped it with a bit of my own citrus marmalade that I warm up with just a smidge of maple syrup. Very good! And this morning am eating leftovers cold like coffee cake so other singles or small households don't need to back away from this.

    I agree with Digigirl as well - it really doesn't need syrup if you want to lighten up.

    I've made Dutch Babies but like this much better - more cake like than custard and love the light lemony cake. Thank you for sharing!

  8. Ann from Montana - I liked the walnut version better too but was out numbered by my blueberry loving family. I aim to please! I am sooo glad you enjoyed this souffle pancake.

  9. This looks gorgeous and soo delicious! I'm loving your photography! So glad to be your newest follower :)

  10. Learning about family favorites always makes me heart smile. What a beautiful looking breakfast. I can't wait to try this. I think it will be my Saturday morning meal with a large cup of coffee.

  11. oh my goodness i cannot wait to make this----thanks for sharing!!!!!!!!

  12. Loved this! Unfortunately, my husband gobbled it down before I got much of it. I didn't have any berries on hand when I made it, but I'm definitely going to give it a go next time! Thanks for providing the yummy. :)

    I also blogged about it! :)


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