Oh my glob! Did I ever tell you that I'm obsessed with Pinterest? I am. I use it like a Bookmarks tool, so I don't take up space on my own computer.
But that's not how I found this recipe at Chelsea's Culinary Indulgence. I found it surfing around the net for breakfast goodies and just HAD TO pin it after getting a taste.
- A cup all-purpose flour (I used unbleached, it worked)
- 2 teaspoons baking powder
- 2 teaspoons finely shredded lemon peel
- 2 tablespoons lemon juice
- ¼ teaspoon salt
- 1 egg yolk, lightly beaten
- ¾ cup milk
- ¼ cup butter, melted
- 3 egg whites
- In a medium bowl stir together flour, baking powder, lemon peel, and salt. Make a well in the center of flour mixture and set aside. In a small bowl, combine the egg yolk, milk, lemon juice, and the ¼ cup melted butter.
- Add egg yolk mixture all at once to flour mixture. Stir just until moistened.
- In a medium mixing bowl beat egg whites with an electric mixer on medium speed until stiff peaks form (tips will stand straight up). Gently fold egg whites into batter. Do not overmix.
- Pour ¼ cup of the batter onto a hot lightly greased griddle. Cook over medium heat about 2 minutes on each side until pancakes are golden brown.
Thank you Chelsea (original author of THE pancakes) for existing. If not for you I may never have had the pleasure of shoveling these into my face.
Wondering what to do with the extra yokes?
Make a Mint Custard Sauce!
Pairs awesome with these pancakes.
Mint Custard Sauce Recipe:
- 2 egg yolks
- 1 tablespoon chopped fresh mint
- 2 tablespoons honey
- 1/4 cup milk (or water)
- Whisk everything together in a sauce pan over medium heat stirring constantly till mixture thickens.
- Strain out the mint leaves.
- Pour all over those pancakes (or whatever else).