Fluffy Lemon Soufflé Pancakes are a delightful and airy treat, perfect for brunch or a special breakfast. Here’s how you can make them:
Ingredients
For the Pancakes:
- 3 large eggs, separated
- 2 tablespoons granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 2 tablespoons whole milk
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar (optional, for stabilizing egg whites)
For Garnish:
- Powdered sugar (for dusting)
- Whipped cream (optional)
- Fresh berries (optional)
- Lemon slices or zest (optional)
Instructions
- Prepare the Batter:
- In a large bowl, whisk together the egg yolks, lemon zest, lemon juice, milk, and vanilla extract until smooth.
- Gradually sift in the flour, baking powder, and salt, then mix until just combined.
- Whip the Egg Whites:
- In a separate clean, dry bowl, beat the egg whites using an electric mixer on medium speed until foamy.
- Add the cream of tartar (if using) and continue beating while gradually adding the sugar, one tablespoon at a time. Beat until stiff peaks form.
- Combine the Mixtures:
- Gently fold one-third of the whipped egg whites into the yolk mixture to lighten it.
- Carefully fold in the remaining egg whites in two batches, being cautious not to deflate the batter.
- Cook the Pancakes:
- Heat a non-stick skillet or griddle over low heat and lightly grease it with butter or cooking spray.
- Spoon the batter onto the skillet, forming pancakes about 3 inches wide. Cover the skillet with a lid to help them rise and cook evenly.
- Cook for about 2-3 minutes per side or until golden brown and cooked through. Flip carefully using a spatula.
- Serve:
- Dust the pancakes with powdered sugar and serve immediately with whipped cream, fresh berries, or additional lemon zest for garnish.
Enjoy these pillowy pancakes for a burst of citrusy flavor! 🥞🍋