Lemon Ricotta Souffle Pancake with Marionberries

Lemon Ricotta Souffle Pancake with Marionberries

When I saw this recipe from Laura Davis, a talented contributor of the Honest Cooking Network that I am a part of, I knew it would show up in my kitchen soon. I always seem to have leftover ricotta cheese so looking for ways to use it is a monthly quest. Having a special treat on the weekend for brunch is a way to treat yourself for being a control freak in the calorie department all week.

Ricotta is traditionally made from the whey left over from cheesemaking, ideally from the whey of buffalo mozzarella or sheep's milk. But if you're like me you have no access to cheesemaking by products. But delicious fresh ricotta can also be made by using readily available cow's milk, or as I did a blend of cows milk, buttermilk and cream. (The recipe will be forthcoming in a subsequent post). You will be surprised at how easy it is!!!!

To make my breakfast treat even more special I found some frozen Marionberries from Oregon at our local market. Marionberries are a bright, glossy blackberry with medium to large fruit, somewhat longer than wide, named after the Marion Valley where they were developed. It's here that they thrive and supply 90% of our crop. There are only a handful of areas in the world where these caneberries thrive and Oregon's Willamette Valley, known as the Caneberry Capitol of the World, offers the most favourable of all climates. The Valley's moist spring rains, and summers that are warm in the daytime and cool at night, provide just the right conditions to produce berries that are sweet and plump. The berry's taste is distinctively sweet, yet has a mildly tart and lasting flavor. It has a serious following among berry aficionados and highly prized by chefs and home cooks alike.

Weekends are for pancakes!!!!!So grab a cup of coffee, the Sunday newspaper, put your feet up and enjoy!

**Lemon Ricotta Souffle Pancake with Berries**

• 3/4 cup (75 g) of all purpose flour
• 1/3 cup (63 g) of sugar
• 1/2 teaspoon salt
• 4 eggs separated
• 4 tablespoons of unsalted butter (2 melted and 2 for the pan)
• 2/3 cup (165 g) of ricotta, whole or part skim
• 1/4 cup (60 ml) of lemon juice
• zest of a lemon
• 1/2 teaspoon of vanilla
• 1/4 cup (42 g) of fresh or frozen berries ( I used Marionberries)
• Turbinado or raw sugar for sprinkling over the top
• Confectioners sugar for a light dusting
• A light maple syrup or Lyle’s golden syrup

1. Preheat the oven to 375 degrees and preheat a 10-inch iron skillet or saute pan.

2. Mix flour, sugar and salt in a bowl.

3. Mix eggs yolks, drained ricotta, butter, lemon juice, zest vanilla in a large bowl and mix well.

4. Place the separated egg whites in a mixing bowl and whisk to stiff peaks.

5. Add the flour mixture to the wet mixture and combine well. Add a small dollop of the egg whites and mix in to lighten the batter. Add the remaining egg whites and fold in with a spatula until combined.

6. Remove the pan from the oven and put 2 tablespoons of butter it it. When the butter has melted add batter, sprinkle a few berries across the top and sprinkle on about a tablespoon or 2 of turbinado sugar. Return the pan to the oven. Bake for 20 to 25 minutes. When the pancake is puffed and lightly browned on top it is ready.

7. Serve with a light sprinkling of confectioners sugar and serve with syrup of choice.
Serves 4 - 6

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