Lemon Soufflé Pancakes
Soft egg whites and smooth ricotta make these heavenly soufflé pancakes wonderfully light and fluffy. Piled high with creamy Darlington’s lemon curd and a syrup of your choice, these pancakes make for an extra special Sunday brunch.
6 free-range eggs, separated
2 cups Zany Zeus ricotta
125g Lewis Road Creamery butter, melted
1 tsp Heilala vanilla paste
2 Tbsp sugar
¼ tsp Sal de Añana Spring Salt
4 tsp lemon juice
1 tsp lemon zest
4 tsp baking powder
1 cup Girolomoni organic '00' flour, sifted
In a bowl beat the egg whites until stiff but not dry. Reserve. In a food processor or blender, combine the egg yolks, ricotta, melted butter, sugar, salt, lemon juice and zest. Process till smooth. Sift in flour and baking powder. Mix gently. Fold in egg whites.
Heat a non-stick pan or heavy skillet over medium-high heat. Lightly brush with melted butter or oil. Ladle out the pancake batter (either small pikelet-sized ones or larger) into the skillet. Cook until bubbles are forming and then breaking on the surface. Then turn and cook until the bottoms are golden.
Serve dolloped with Darlington's lemon curd or passionfruit curd and mascarpone, or drizzled with Niue Honey Company raw organic honey with fresh summer stone fruit roasted in verjuice on the side, garnished with whole Fresh As raspberries.
If you enjoy a sweet and savoury combo we also love them with a pour of Gusto sweet apple syrup alongside crisp bacon rashers as a delicious brunch treat.