Lemon Chiffon Pancakes

  • 2 eggs separated
  • ½ cup plain yogurt
  • Grated zest of one lemon
  • 2tablespoons lemon juice
  • 2 tablespoons butter, melted
  • 3 tablespoons sugar
  • ½ cup cake flour
  • ¼ baking soda
  • ¼ teaspoon salt
  • Confectioner’s sugar
  • Butter for coating

In large mixing bowl, whisk together egg yolks, yogurt, lemon zest and juice, butter and sugar. Sprinkle on remaining ingredients except the egg whites and confectioner’s sugar, and whisk to blend.

In a clean dry bowl, whisk the egg whites until soft peaks form. Gently fold into batter.

Heat the skillet or griddle over medium high heat. Lightly coat with butter or Pam. Drop batter, ¼ cup at a time, on griddle with plenty of space for spreading. Fry until bubbles form and break on the pancake’s surface and the bottom is browned. Flip and cook just until done, about one minute more. Dust with sugar. We serve with lemon sauce, berry sauce or citrus curd—or a combination.

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