Light, fluffy and delicious, try this recipe for lemon soufflé pancakes with blueberry sauce.
For the blueberry sauce:
2 cups blueberries
1 cup orange juice
3/4 cup sugar
For the pancake batter:
2 tbsp sugar
1/4 tsp salt
1/2 tsp cinnamon
1/4 cup all purpose flour
3/4 cup cottage cheese
1/4 cup melted butter(unsalted)
Add all the ingredients (except cornstarch) for the blueberry sauce to a bowl and cook for 15 minutes. Mix water and cornstarch together and add to thicken the sauce.
For the pancakes:
Take a bowl, separate 3 egg yolks and keep the yellow aside. In the egg whites, add the sugar and whip till you get the stiff white peaks. Add the salt mix and keep aside.
In the yellow, add the lemon zest, cinnamon, lemon extract, all purpose flour, cottage cheese and the unsalted butter. Mix well. Fold in the egg whites. Make small pancakes with the batter and serve with delicious blueberry sauce.
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Chef Dale Hawkins of Stonewall Resort, West Virginia shows the popular pancake recipe with lemon flavor to it. These pancakes are light, fluffy and delicious; try this recipe for lemon soufflé pancakes with blueberry sauce.