Featured Recipe from Chef Douglas Katz: Lemon Soufflé Pancakes

Dry Ingredients:

2 cups of cake flour
1/4 cup of bread flour
1 tsp. of salt
1 tbsp. of baking powder
1/2 tsp. of nutmeg
10 lemons zested and finely chopped
1/3 cup granulated sugar

Wet Ingredients:

1 1/2 cup of ricotta cheese
3/4 cup of buttermilk
3/4 cup melted butter
1/2 tbsp. vanilla extract
1/4 cup lemon juice
5 egg yolks
6 egg whites


Combine dry ingredients. Combine wet ingredients separately (with the exception of the six egg whites) and whisk until smooth. Add dry ingredients to wet ingredients and whisk until smooth. Whip egg whites to a stiff peak and then fold into the dry/wet mixture. Be careful not to over mix – just until incorporated. Heat sauté pan or griddle to 350 degrees and melt either clarified or whole butter. Drop batter by spoonful into griddle and cook until golden brown. Flip pancakes and cook until batter is set. Top with blueberry compote, fresh raspberries or maple syrup and freshly whipped butter.

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