Sunday, March 21, 2010

Lemon Cloud Pancakes

 These souffle-like pancakes just float away.

[Adapted from several California inns.]



5 large eggs, separated
1/2 cup sugar
3 tablespoons fresh lemon zest
1/2 cup flour
1/2 teaspoon salt
1 1/2 cups ricotta
8 tablespoons unsalted butter, melted and cooled
Additional butter for cooking


In a bowl, combine the egg yolks, sugar, and lemon zest. Using a hand mixer, mix at medium speed until the mixture is shiny and pale yellow (about 3 minutes). 
Add the flour and salt and mix for 2 minutes.
Add the ricotta and butter and fold into the egg-flour mixture.
In the bowl of an electric mixer, whip the egg whites until stiff.
Add a third of the egg whites to the batter.
Fold in the rest of the egg whites.

Pre-heat a griddle on medium heat and add butter.
Spoon 1/3 cup batter onto the hot griddle. (You want to make smaller pancakes than usual.)
When the pancakes are lightly golden, flip them over. 

I serve the pancakes with our blueberry sauce (frozen wild blueberries, sugar, lemon juice, and a little cornstarch to thicken), but real maple syrup is always another option. 

There would be a photo of the pancakes but they floated away before I could capture them on film!

Birchwood Inn
Ellen Gutman Chenaux
Bed and Breakfast Foodie
Pin It


  1. From someone who loves everything lemon, these are really amazing. Thank you so much Ellen for posting the recipe.

  2. To ensure your pancakes are tender, don't overmix the batter; small lumps are fine. And when you're ready to cook your pancakes, test the skillet with drops of water; they should "dance" on the surface when it's ready.