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Cloud-like Lemon Soufflé Pancakes

Elevate your breakfast game with these fluffy, cloud-like lemon soufflé pancakes, perfect for a warm, sunny morning.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Pancakes
  • 3 large eggs, separated
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1 zest of 1 lemon Essential for flavor!
  • 2 tablespoons fresh lemon juice
  • Butter or oil for cooking
  • Optional: powdered sugar and fresh berries for garnish Optional for serving

Method
 

Preparation
  1. Whisk the egg yolks, sugar, baking powder, and salt in a bowl until creamy.
  2. Add the milk, flour, lemon zest, and lemon juice, blending until everything is incorporated.
  3. In a separate bowl, whip the egg whites until they form soft peaks.
  4. Gently fold the whipped egg whites into the yolk mixture, being careful not to deflate the bubbles.
Cooking
  1. Heat a non-stick skillet or griddle over medium heat and add a little butter or oil.
  2. Pour in a generous dollop of the batter and cook until bubbles form on the surface, about 3-4 minutes.
  3. Flip, and cook for another 2-3 minutes until golden brown.
  4. Continue until all batter is cooked.
Serving
  1. Serve pancakes warm, dusted with powdered sugar and adorned with fresh berries.

Notes

Be gentle when folding egg whites to keep the texture light. You can make the batter ahead and store it in the fridge for freshness. Don't skip the lemon zest for added flavor.