Description
Delight in fluffy, cloud-like lemon soufflé pancakes that are light, airy, and bursting with subtle citrus flavor. Perfect for a special breakfast or brunch, these pancakes feature a delicate lemon zest and a soufflé technique that makes them irresistibly soft and tall.
Ingredients
Scale
Egg Mixture
- 2 large eggs
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- 1 teaspoon lemon zest (optional)
Dry Ingredients
- ¼ cup all-purpose flour (fluffed, spooned, and leveled)
- ¼ teaspoon baking powder
Egg Whites
- ½ teaspoon white vinegar (or lemon juice)
- 2 tablespoons granulated sugar
Other
- Oil (for cooking)
- Optional toppings: Sweetened whipped cream, assorted berries, powdered sugar, maple syrup
Instructions
- Separate eggs: Carefully separate the egg whites and egg yolks into separate mixing bowls, ensuring the yolks remain intact.
- Mix yolks: Add milk, vanilla extract, and lemon zest (if using) to the yolks, whisking briefly until smooth and combined.
- Add dry ingredients: Sift in the all-purpose flour and baking powder into the yolk mixture, then whisk until smooth. Set aside.
- Beat egg whites: In a clean bowl, beat the egg whites with white vinegar or lemon juice on medium speed until frothy.
- Incorporate sugar: Gradually add granulated sugar while continuing to beat. Increase speed to medium-high and beat until stiff peaks form.
- Fold meringue: Gently fold one-third of the meringue into the yolk mixture to lighten it, then carefully fold in the remaining meringue, avoiding overmixing to retain airiness.
- Heat pan: Warm a nonstick pan over low heat and add a small amount of oil, wiping off excess with a paper towel to prevent sticking.
- Cook pancakes: Spoon the batter into 2-3 mounds in the pan. Cover with a lid and cook for 7-8 minutes until the bottoms are golden and the pancakes rise.
- Flip pancakes: Carefully flip the pancakes and cook for another 5-6 minutes, until golden and cooked through.
- Serve: Serve immediately with optional toppings like sweetened whipped cream, fresh berries, powdered sugar, or maple syrup for an indulgent breakfast treat.
Notes
- Use room temperature eggs for easier separation and better volume when whipping whites.
- Be gentle when folding meringue into the yolk mixture to maintain fluffiness.
- Cook on low heat to prevent burning and allow the pancakes to cook through evenly.
- Variations: Substitute lemon zest with orange or lime zest for a different citrus flavor.
- For vegan or egg-free alternatives, this recipe would need significant modifications.
