Lemon is one of my absolute favorite flavors and these light and fluffy pancakes are absolutely fabulous - a little bit of work to beat the egg whites, but otherwise it's a really simple and fun recipe that is guaranteed to brighten your day and turn some heads!
I like to serve it topped with raspberry coulis and fresh raspberries, but you could use strawberries, blueberries or even a little white chocolate on top - a light dusting of powdered sugar can help take some of the tartness away if you prefer your pancakes to be a little sweeter!
I got this recipe from one of my favorite sources - the Chef at wwrecipes.com
Lemon Pancakes
3 eggs, separated
1/4 cup (60 ml) all-purpose flour
3/4 cup (180 ml) cottage cheese or yogurt
4 Tbs (60 ml) butter, melted
3 Tbs (45 ml) sugar
A pinch of salt
The grated zest of 1 lemon
Beat the egg whites until stiff and set aside.
In a separate bowl, beat the egg yolks and remaining ingredients until thoroughly combined.
Gently fold the egg whites into the flour mixture until it is uniform in color.
Spoon about 3 tablespoons (45 ml) onto a lightly greased griddle over moderate heat and cook for about 1 1/2 minute.
Turn and cook about 30 seconds.
Serves 3 to 4.
What are you making or hoping to have made for you for Mother's Day? What other fabulous recipes do you have to share this month? Add them all to the May Linky:
