Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons finely shredded lemon peel
- 2 tablespoons lemon juice
- ¼ teaspoon salt
- 1 egg yolk, lightly beaten
- ¾ cup milk
- ¼ cup butter, melted
- 3 egg whites
- Agave nectar and powdered sugar to garnish
- In a medium bowl stir together flour, baking powder, lemon peel, and salt.
- Make a well in the center of flour mixture and set aside.
- In a small bowl, combine the egg yolk, milk, and the ¼ cup melted butter.
- Add egg yolk mixture all at once to flour mixture.
- Stir just until moistened.
- In a medium mixing bowl beat egg whites with an electric mixer on medium speed until stiff peaks form (tips will stand straight up).
- Gently fold egg whites into batter.
- Do not overmix.
- Pour ¼ cup of the batter onto a hot lightly greased griddle.
- Cook over medium heat about 2 minutes on each side until pancakes are golden brown.
- Serve with agave nectar and powdered sugar.
Recipe by Oven Love at https://www.ovenloveblog.com/chelseas-lemon-souffle-pancakes/
3.1.09