Orange Souffle Pancakes

Made  times
Frankie 1

"Wonderfully light pancakes, serve them with fresh fruit compotes, orange curd or homemade syrup."
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4 servings yields 12 pancakes
Serving size has been adjusted!

Original recipe yields 4 servings



  • Prep

  • Cook

  1. Separate the eggs and beat whites until they hold a stiff peak. In another bowl, stir together egg yolks, flour, ricotta cheese, butter, sugar, salt, orange juice & zest until mixed well together.
  2. Gently fold in the whites until there are no yellow or white streaks.
  3. Heat griddle over medium heat. Grease lightly and spoon about 3 tablespoons of batter for each pancake.
  4. Cook slowly for 1 1/2 minutes, then turn and cook about 30 seconds.
  5. Keep pancakes warm in a 250 degree oven until ready to serve.