Lemon Ricotta Soufflé Pancakes with Raspberry Glaze

I just love the taste of fresh lemon in pancakes! I have made lemon ricotta pancakes before, but wanted to add a small twist to these. Adding some fluffy egg white gives these pancakes a nice texture. I like to make a nice raspberry drizzle to finish it off.

Ingredients:

¾ cup flour

1 tbsp baking powder

½ tsp nutmeg, ¼ tsp salt

2 tbsp sugar

1 cup low-fat ricotta cheese

2 eggs

2/3 cup of unsweetened almond milk (or any type)

1 lemon (zested and juiced) 

3 tbsp of egg whites, whipped (or use 1-2 egg whites) 

Raspberry glaze:

1/2 6oz container of raspberries
1/2 lemon, juiced

2 tbsp sugar

1/2 cup water

Mix the dry ingredients in one bowl and the wet in another. In a separate bowl, whip the egg whites until they form stiff peaks (don't over beat as you will lose these fluffy peaks! Also, make sure there is NO yolk as this will not allow the egg whites to whip up). 

Heat up a griddle, and a touch of butter, and cooked these pancakes until golden brown on each side. 

For the raspberry glaze, add about ½ of 6oz container of raspberries and ½ lemon squeezed into a small saucepan. Add the water and sugar (enough to your own preference) and just simmer over medium heat (until it gets slightly thicker). 

Drizzle that on the pancakes, top with some maple syrup and sprinkle some powdered sugar. Voila!