Ricotta Soufflé Pancakes With Raspberries Recipes

RICOTTA SOUFFLé PANCAKES WITH RASPBERRIES

Steps:

• In a bowl, beat egg whites with an electric mixer into soft peaks; beat in sugar until glossy peaks form.
• In another bowl, beat egg yolks until thick, then beat in cheese, flour, butter, rind, and salt.
• Fold one quarter of egg whites into yolk mixture, then fold that mixture back into remaining egg whites.
• Heat a large skillet over medium heat and grease lightly.
• For each pancake, spoon about 3 large tablespoons batter onto skillet.
• Cook for about 1 1/2 minutes until golden brown underneath, then turn the pancakes over and cook for about 30 seconds longer.
• For each serving, place pancakes on a plate and drizzle with a little raspberry sauce, some berries, and a spoonful of crème fraîche.

LEMON & RICOTTA PANCAKES WITH RASPBERRY SAUCE

Steps:

• To make the raspberry sauce, combine the Raspberries, 1/4 cup sugar, and 1 TBS Lemon Juice in a sauce pan over medium heat. Cook until a sauce forms. I like mine chunky!
• To make the pancakes, combine the flower, baking powder, baking soda, and salt in a large bowl. Add the milk, oil, egg, and lemon zest.
• Heat a non-stick griddle with non-stick cooking spray over medium heat. Pour 1/4 cupfuls of the batter onto the griddle. Add a few spoonfuls of the Ricotta cheese to the pancakes.
• Cook until the pancake bubbles (about 2-3 minutes) and flip. Cook until golden brown (another 2-3 minutes). The recipe should make about 12 small pancakes.
• Serve with the Raspberry Sauce and a sprinkle of fresh mint.