Lemon Souffle Pancakes

5.00 avg. rating (95% score) - 3 votes

Lemon Souffle Pancakes

These airy pancakes are fantastic. Maple syrup complements the tangy tartness of the lemon. — Manchester Highlands Inn, Manchester, Vermont

Yield: Serves 6.


  • 3 eggs, separated
  • 2 tablespoons vegetable oil
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup cottage cheese
  • 1 tablespoon maple syrup
  • 2 tablespoons lemon juice
  • 2 tablespoons lemon zest
  • 1/2 cup all-purpose flour


Beat the egg whites until stiff, then set aside.

Combine in a food processor or blender the egg yolks, oil, salt, baking powder, cottage cheese, maple syrup, lemon juice, lemon zest, and flour, blending until smooth. Pour the batter into a bowl and fold in the egg whites.

Cook on a hot greased griddle and serve with warm maple syrup.


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