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