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Lemon Souffle Pancakes

Lemon Souffle Pancakes
3 votes, 5.00 avg. rating (94% score)

Yield: Serves 6.

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


  • 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.

Updated Friday, January 18th, 2008

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One Response to Lemon Souffle Pancakes

  1. Lucy Baldwin April 19, 2009 at 3:35 pm #

    Excellent! I used non-fat cottage cheese and Meyer lemons.

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