Mornings at The Little Nell are made all the more sweet with breakfast at element 47. Among the most notable dishes on our breakfast menu are the lemon soufflé pancakes served with homemade raspberry syrup and toasted pine nuts. To prepare these at home, follow this simple recipe provided by our pasty chefs.
Dry Ingredients:
1 C. Cake Flour
2 T. All Purpose Flour
¼ C. Sugar
1 t. Baking Powder
½ t. Salt
Dash Nutmeg
Zest of 2 Lemons
Wet Ingredients:
1 C. Ricotta Cheese
½ C. Buttermilk
½ C. Butter, Melted
1 ½ T. Lemon Juice
½ t. Vanilla
2 Eggs, Separated
For Garnish:
Powdered Sugar
Fresh Raspberries
Toasted Pine Nuts
Directions:
Beat egg whites until soft peaks form.
Combine all dry ingredients together in one bowl, all wet ingredients in another.
Gently mix wet ingredients into dry ingredients. Do not over mix batter or pancakes will be dense.
Gently fold batter into egg whites.
Heat a large skillet or griddle to medium and grease.
Spoon 2 to 3 tablespoons of batter onto the skillet and cook until bubbles have formed. Flip and cook the other side until golden brown.
Sprinkle with powdered sugar and serve with fresh raspberries.
Bon Appetit!
