Lemon Souffle Pancakes

Good enough for a special weekend when you want to impress someone. And beware - any leftovers are gone quickly!

 

Lemon Souffle Pancakes

3/4 cup milk

2 egg yoks

1 Tbsp grated lemon zest

2 Tbsp lemon juice

1 tsp vanilla extract

2 Tbsp butter, melted

3/4 cup all purpose flour

1 tsp baking powder

3 Tbsp sugar

a pinch of salt

2 egg whites

Mix egg yolks, milk, vanilla, lemon juice, and lemon zest in a bowl. Add melted butter and mix well.

Sift flour, baking powder, sugar, and salt in a large bowl. Make a well in the center of the flour mixture and gradually pour the egg and lemon mixture into the dry ingredients. Mix just until incorporated; do not overmix.

Place egg white in a clean bowl and beat until soft peaks form. Fold egg whites into the prepared lemon pancake batter.

Cook batter in 2 Tbsp scoops on a buttered preheated griddle--pancakes will be small. They won't flip if they are too much bigger.

Serve with fresh strawberries, honey, and a light dusting of powdered sugar.