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. 

Enjoy!

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