Indulging in a delightful breakfast can transform an ordinary day into something special, and these Ricotta Soufflé Pancakes will do just that. Imagine a fluffy, airy pancake that’s rich in flavor and decadently paired with zesty lemon curd and sweet caramelized blood oranges. This dish isn’t just for weekends; it’s perfect for impressing guests or treating yourself on a leisurely morning. I first stumbled upon this recipe during a brunch gathering, and it quickly became a staple in my kitchen.
Why you’ll love this dish
These pancakes are not just a delicious treat; they’re an experience. Made with ricotta cheese, they boast a light, soufflé-like texture that is simply irresistible. They’re perfect for anyone looking to elevate their breakfast game—whether it’s for a cozy family brunch, a special occasion, or even a weekend splurge. Plus, they come together quickly, making them a fantastic choice for those busy mornings.
"I made these pancakes for a brunch with friends, and they were a huge hit! Fluffy, light, and the citrus topping was the perfect touch. I’ll definitely be making these again!"
Preparing Ricotta Soufflé Pancakes with Lemon Curd & Caramelized Blood Orange
Creating these Ricotta Soufflé Pancakes is straightforward and gratifying. First, you’ll whip up a smooth batter with rich ricotta, egg yolks, and just a touch of flour. The secret to their lightness lies in folding whipped egg whites into the mixture, creating that airy soufflé texture. While the pancakes are cooking, you can prepare the zesty lemon curd and caramelized oranges for a bright and refreshing topping.
What you’ll need
Gather these items to make this scrumptious dish:
- 1 cup ricotta cheese (250 g)
- 3 large eggs, separated
- 2 tablespoons sugar (25 g)
- 1/4 cup all-purpose flour (30 g)
- 1/4 teaspoon salt (1 g)
- 1 teaspoon vanilla extract (5 ml)
- Butter or oil for cooking (15 ml)
- 1/4 cup lemon juice (60 ml)
- 1 teaspoon lemon zest (2 g)
- 2 tablespoons sugar (25 g) – for curd
- 1 tablespoon butter (14 g) – for curd
- 1 egg yolk
- 2 blood oranges, peeled and sliced
- 2 tablespoons sugar (25 g) – for caramelizing
- 1 teaspoon butter (5 g) – for caramelizing
- Fresh mint (optional, for garnish)
- Powdered sugar (optional, for garnish)
