Ricotta Soufflé Pancakes With Raspberries

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Delicious recipe from Glamour magazine's "how to do anything better guide" - excerpted from Lou Seibert Pappas' book "Pancakes and Waffles." Don't skip the lemon zest in this or you will really miss out! (Actually, the pancakes will taste fine without it if you really hate lemon, we've made it without before and they were fine. But we love the scent of freshly grated zest and generally never go without it in this recipe!) We use white spelt flour instead of all purpose and it works fine. Also vary it up with the berries - our favorite to use are blueberries. We microwave about a cup for 30-45 seconds to burst them and use the fruit and juice like syrup.”
16 pancakes

Ingredients Nutrition


  1. In a bowl, beat egg whites with an electric mixer into soft peaks; beat in sugar until glossy peaks form.
  2. In another bowl, beat egg yolks until thick, then beat in cheese, flour, butter, rind, and salt.
  3. Fold one quarter of egg whites into yolk mixture, then fold that mixture back into remaining egg whites.
  4. Heat a large skillet over medium heat and grease lightly.
  5. For each pancake, spoon about 3 large tablespoons batter onto skillet.
  6. Cook for about 1 1/2 minutes until golden brown underneath, then turn the pancakes over and cook for about 30 seconds longer.
  7. For each serving, place pancakes on a plate and drizzle with a little raspberry sauce, some berries, and a spoonful of crème fraîche.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a