Lemon Oat Soufflé Pancakes with Maple Sautéed Cherries and Whipped Ricotta

Instructions

1. 1

   Preheat the oven to 95°C / 200°F to keep the pancakes warm once cooked. Place an oven-safe plate or tray inside.

2. 2

   Grind the rolled oats into a fine flour. Mix it in a bowl with the baking powder and salt.

3. 3

   In another bowl, whisk the egg yolks with 10 g of the sugar, the Greek yogurt, milk, lemon zest, 5 ml of lemon juice, and vanilla extract. Add the oat mixture and whisk until smooth.

4. 4

   In a clean bowl, whip the egg whites with the remaining 15 g sugar until medium peaks form that are glossy and stable.

5. 5

   Fold one-third of the whipped egg whites into the batter to lighten it. Then gently fold in the rest to keep as much air as possible.

6. 6

   Heat a large nonstick skillet over very low heat and add 5 ml neutral oil and 10 g butter. Spoon tall mounds of batter into the pan, about 3 tablespoons per pancake. Cover the skillet and cook for 3 to 4 minutes, until the bottoms are golden.

7. 7

   Carefully flip, add 1 tablespoon of water to one side of the skillet, cover again, and cook 3 minutes more until the pancakes are cooked through and fluffy. Transfer them to the warm plate in the 95°C / 200°F oven. Repeat with the remaining batter, using the rest of the oil if needed.

8. 8

   For the topping, melt the remaining 20 g butter in another skillet over medium heat. Add the cherries, the remaining lemon juice, and 30 ml maple syrup. Cook for 3 to 4 minutes, stirring, until the cherries are glossy and slightly juicy.

9. 9

   Stir the ricotta with the remaining 15 ml maple syrup until creamy. For a smoother texture, beat it for 1 minute with a spoon or small whisk.

10. 10

    Serve the pancakes hot with the whipped ricotta, sautéed cherries, and chopped pistachios on top.