Pancakes for kids

Who thought a baster was only for turkeys? Love the creativity from my daughter-in-law and the kids love to have a personalized pancake. Great for dipping into the syrup. Serve with fruit.

Lemon Souffle Pancakes

Guess what is on the menu at First Watch in Phoenix? The same wonderful pancakes as the Lemon Souffle Pancakes from Hassayampa Inn in Prescott. This recipe can be found on page 52 in Tastes & Treasures Cookbook. Make them at home or try them at your favorite restaurant.

Lemon Souffle Pancakes
Ingredients:
10 egg whites
10 egg yolks
¾ cup all purpose flour
3 cups ricotta cheese
2 tablespoons butter, melted
1/3 cup sugar
Grated zest of 1 ½ lemons
1 teaspoon salt
Vegetable oil


Directions:
Beat the egg whites in a mixing bowl until stiff peaks form. Combine the egg yolks with the flour, ricotta cheese, butter, sugar, lemon zest and salt in a bowl and mix well. Fold in the egg whites gently, leaving small portions of egg white intact.
Preheat a griddle or skillet to medium-hot and brush with a small amount of vegetable oil. Spoon 3 tablespoons of the batter at a time onto the heated griddle and cook until bubbles appear. Turn the pancakes and cook until brown. Remove the pancakes to serving plates as they brown, allowing three pancakes for each serving. Serve with fresh raspberries and raspberry syrup.
Serves 6 (makes 18 pancakes)

Sour Cream Pancakes

Rich, moist pancakes with hints of spices. These beauties don't need pancake syrup.

Hassayampa Inn in Prescott gave us the recipe for Lemon Souffle Pancakes (page 52) for Tastes & Treasures cookbook. Try them both and do a taste test. Your family will love it.

Sour Cream Pancakes
Ingredients
1 1/3 cup flour
1/3 cup sugar
2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
pinch of nutmeg

1 cup milk
1 cup sour cream
2 egg yolks
3 tablespoon melted butter
1 teaspoon vanilla

Directions
Mix (7) dry ingredients together in bowl.
Mix (5) wet ingredients together in large bowl.
Add dry ingredients to wet ingredients and stir until moistened.
Preheat a griddle or skillet to medium-hot and brush with a small amount of vegetable oil. Spoon 1/2 cup of the batter onto the heated griddle and cook until bubbles appear. Turn the pancakes and cook until golden.

Enjoy.
Serves 3-4.

Hassayampa Hotel serves Gail and Charles

Come with an appetite for this good breakfast. Gail and Charles Lucky enjoyed the delightful meal as well as the history at the Hassayampa Hotel in Prescott. Looks like Lemon Souffle pancakes from page 52 of Tastes & Treasures cookbook and crispy bacon.

Lemon Souffle Pancakes pg 52

10 egg whites
10 egg yolks
¾ cup all purpose flour
3 cups ricotta cheese
2 tablespoons butter, melted
1/3 cup sugar
Grated zest of 1 ½ lemons
1 teaspoon salt
Vegetable oil
Beat the egg whites in a mixing bowl until stiff peaks form. Combine the egg yolks with the flour, ricotta cheese, butter, sugar, lemon zest and salt in a bowl and mix well. Fold in the egg whites gently, leaving small portions of egg white intact.
Preheat a griddle or skillet to medium-hot and brush with a small amount of vegetable oil. Spoon 3 tablespoons of the batter at a time onto the heated griddle and cook until bubbles appear. Turn the pancakes and cook until brown. Remove the pancakes to serving plates as they brown, allowing three pancakes for each serving. Serve with fresh raspberries and raspberry syrup.
Serves 6 (makes 18 pancakes)