Ricotta Souffle Pancakes with Blackberries

I figured why not start my first recipe post with the first meal of the day...breakfast! I love making pancakes, and I think I have my aunt Kathy to thank for that. She got me hooked with her "Kathy Style Pancakes" which I've used as a base for numerous types of pancakes I've made in the past. Including my famous Banana Chocolate Chip Pancakes. Recently, I purchased a pancake and waffle cookbook and couldn't wait to try some new recipes. This morning I made a modified version of Ricotta Souffle Pancakes with Raspberries. I say modified because I didn't necessarily have everything I needed for the cream and topping so I just put blackberries on top with a little syrup because that's what I had. But I'm sure its even more delicious with the sauce and cream topping. If you are a fan of light and fluffy pancakes, then you definitely need to try these. So delicate and delicious.

Ricotta Souffle Pancakes with Raspberries

4 large eggs separated

2 tbsp sugar

1 cup ricotta cheese

1/3 cup all purpose flour

2 tbsp unsalted butter, melted

2 tsp grated lemon zest

1/8 tsp salt

Raspberry-Framboise Sauce for topping (recipe to follow)

1/2 cup fresh raspberries for topping

About 1/2 cup creme fraiche for topping (can be bought in the store)

In a bowl, beat the egg whites with an electric mixer until soft peaks form, then beat in the sugar until medium glossy peaks form. In another bowl, beat the egg yolks until thick and pale inc olor, then beat in the cheese, flour, butter, zest, and salt. Fold in 1/4 of the beaten egg whites into the yolk mixture to lighten, then fold in the remaining egg whites.

Heat a griddle or large skillet over medium heat and grease lightly. For each pancake, spoon about 3 large tablespoons batter onto the hot griddle. Cook slowly for about 1 1/2 mintues until golden brown underneath, then turn the pancakes over and cook about 30 seconds longer.

For each serving, place 4 pancakes on a plate, drizzle with a little raspberry sauce and top with a few berries and a spoonful of creme fraiche. (I didn't have the ingredients for the sauce or creme fraiche, so I settled for a few blackberries and syrup instead. And it was still delicious)

Raspberry-Framboise Sauce

3 cups fresh raspberries

1/3 cup sugar

3 tbsp freshly squeezed lemon juice

2 tbsp framboise or other raspberry liqueur

Bon Appetit!

Victoria