All-purpose flour, baking soda and salt combined with mixture of egg yolks, buttermilk, honey, fresh lemon juice and fresh lemon zest.
Stiffly beaten egg whites folded into batter. Pancake batter dropped onto hot griddle in cupfuls. Pancakes cooked until golden brown on both sides. Served hot with butter, syrup, and fresh fruit.
- 1 cup All-Purpose Flour
- 1/2 teaspoon Baking Powder
- 1/8 teaspoon Salt
- 4 Eggs, separated
- 1 cup Buttermilk, at room temperature
- 2 teaspoons Honey (or 1 tablespoon sugar)*
- Zest of 1 Lemon
- 2 tablespoons Fresh Lemon Juice
- Whisk together the flour, baking soda and salt in a medium mixing bowl.
- Set aside.
- Whisk together egg yolks, buttermilk, honey, lemon juice and lemon zest in another bowl.
- Set aside.
- In a third bowl, using an electric mixer, beat the egg whites until they form stiff peaks.
- Pour the buttermilk mixture into the flour mixture and stir until well combined.
- Fold in the egg whites to the batter until just incorporated, but some of the egg whites are still visible.
- Preheat a griddle to medium heat.
- Brush the griddle pan lightly with melted butter.
- Drop the batter into pancake forms onto the griddle.
- Cook until the edges form and bubbles form on top of the pancake.
- Cook both sides to golden brown.
- Serve with butter and favorite syrup or sliced fruit.
Pancake Making Tips – Fluffiest Pancakes
- To produce the fluffiest pancakes, replace ¼ cup of the milk or buttermilk with club soda.
- Another way to create fluffy pancakes is to separate the eggs, beat the whites until stiff peaks form, and then fold into the batter.
- Avoid over mixing the batter to prevent the gluten in the flour from becoming tough and heavy.
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