Ingredients for Lemon Souffle Pancakes
- Eggs
- Low Fat Cottage Cheese
- Canola Oil
- 1/2 cup (100g) granulated sugar
- 1/4 teaspoon salt
- Fresh Lemon Juice
- Fresh Lemon Zest
- 1 teaspoon baking powder
- All Purpose Flour
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How to Make Lemon Souffle Pancakes
- Preheat your oven to 200°F (93°C) to keep the pancakes warm while you cook.
- In a large, clean, grease-free bowl, beat 4 large egg whites with an electric mixer until stiff, glossy peaks form. Do not overbeat. Set aside.
- In a separate bowl, whisk together 4 large egg yolks, 1/2 cup (113g) cottage cheese or ricotta cheese, 2 tablespoons vegetable oil, 1/2 cup (100g) granulated sugar, 1/4 teaspoon salt, 2 tablespoons lemon juice, 1 tablespoon lemon zest, 1 teaspoon baking powder, and 1 1/2 cups (180g) all-purpose flour until just combined. Do not overmix.
- Gently fold the whipped egg whites into the yolk mixture in three additions, being careful not to deflate the egg whites.
- Heat a lightly oiled griddle or large nonstick skillet over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. The pancakes will puff up nicely.
- Transfer cooked pancakes to a baking sheet in the preheated oven to keep warm while you cook the remaining pancakes.
- Serve immediately, dusted generously with powdered sugar and your favorite toppings (fresh berries, whipped cream, a drizzle of maple syrup are all delicious options).
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
19g
Fat
15g
Carbs
8g