These are from the blog atKokken.com. Shirley had these light, fluffy pancakes posted on her old blog (Kokken69) and since I love all things lemon, I just had to try them.
from Shirley @Kokken.com
¾ cup buttermilk
2 egg yolks
3 teaspoons grated lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract
2 tablespoons butter (melted)
¾ cup all-purpose flour
1 teaspoon baking powder
3 tablespoons powdered sugar
A pinch salt
2 egg whites
1 tablespoon honey
powdered sugar for dusting
1. Mix egg yolks, milk, vanilla extract, lemon juice and lemon zest together in a bowl. Add melted butter and mix well.
2. Sift flour, baking powder, powdered sugar and salt into a large bowl. Make a well in the center of the flour mixture and pour in (1) gradually and mix flour with milk mixture until the dry ingredients are moistened. Be careful not to overmix.
3. Place egg white in a clean bowl and beat until soft peaks are formed. Fold in egg white into (2).
4. Melt a small portion of butter in a heated non-stick frying pan. Place 2 tbsp of the batter from (3) into the pan. [Note: I just used nonstick cooking spray] Cook until the cake turns golden brown on the underside and looking dry on the edges. Flip over and continue to cook the other side. transfer to a plate and keep warm while cooking remaining batter.
5. Toss fresh strawberries with honey and a light dusting of icing sugar. Dust pancakes with powdered sugar and serve immediately. [I just served them with a few raspberries and dusted with powdered sugar.]
These made 18 4-inch pancakes - and since they're very, very light, it's enough for 3 people.
Verdict: OUTSTANDING! Don and I both devoured these, while at the same time, trying to savor every bite. The lemon is subtle, in spite of the amount of zest and juice used - but it is definitely lemon. I liked the light texture as well. I think Don and I will be fighting each other over the leftovers.