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Lemon soufflé pancakes

Lemon Soufflé Pancakes

Serves 4-6

6 free-range eggs, separated
2 cups Zany Zeus ricotta
125g Lewis Road Creamery butter , melted
1 tsp vanilla essence
2 Tbsp sugar
¼ tsp sea salt
4 tsp lemon juice
1 tsp lemon zest
1 cup Girolomoni organic '00' flour , sifted
4 tsp baking powder 

In a bowl beat the egg whites until stiff. Reserve.

In a food processor or blender, combine the egg yolks, ricotta, melted butter, vanilla, sugar, salt, lemon juice and zest. Process till smooth. Sift in flour and baking powder and 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 flip and cook until the bottoms are golden.

Serve drizzled with Stams sweet apple syrup , Heilala vanilla syrup  or maple syrup. Delicious sprinkled with icing sugar and berries or sauteéd summer stone fruits alongside.

Sabato


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