ingredients:
3 large eggs, separated
2 tablespoons granulated sugar
1/4 teaspoon cream of tartar
1/4 cup all-purpose flour
1/4 cup whole milk
1 tablespoon lemon juice
Zest of one lemon
1 teaspoon vanilla extract
Butter or oil for cooking
Powdered sugar for dusting (optional)
Directions to Create Cloud-like Lemon Soufflé Pancakes
Prepare the Batter: In a large bowl, whisk together the egg yolks, granulated sugar, milk, lemon juice, lemon zest, and vanilla extract until smooth. Gradually sift in the flour and whisk until fully incorporated.
Beat the Egg Whites: In a separate bowl, beat the egg whites with the cream of tartar until stiff peaks form. This step is crucial for achieving the light and airy texture.
Fold in the Egg Whites: Gently fold the beaten egg whites into the yolk mixture, taking care not to deflate the batter. This will help maintain the fluffiness.
Cook the Pancakes: Heat a non-stick skillet over low heat and lightly grease with butter or oil. Spoon the batter onto the skillet, making sure to create thick, round pancakes. Cover the skillet with a lid and cook for about 3-4 minutes on each side or until golden brown and cooked through.
Serve and Enjoy: Once cooked, transfer the pancakes to a plate, dust with powdered sugar if desired, and serve immediately. Enjoy the pancakes with your favorite toppings or a simple drizzle of maple syrup.