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Cloud-like Lemon Soufflé Pancakes

Delight in these airy, fluffy pancakes with a zesty lemon twist, perfect for a bright morning breakfast.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Japanese
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large eggs (separated)
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 cup milk Should be at room temperature
  • 1 each lemon (zest and juice)
  • a pinch salt
  • as needed butter (for cooking) For greasing the skillet

Method
 

Preparation
  1. In two bowls, separate the egg whites and yolks. Add milk, flour, baking powder, sugar, lemon zest, and juice to the yolks. Mix until smooth.
  2. In a separate bowl, whisk the egg whites and a pinch of salt until stiff peaks form.
  3. Gently fold the whipped egg whites into the yolk mixture, being careful not to deflate the egg whites.
Cooking
  1. Heat a non-stick skillet over medium heat and melt a little butter.
  2. Pour a generous scoop of batter into the skillet and cook for about 3-4 minutes or until bubbles form on the surface.
  3. Carefully flip and cook for another 2-3 minutes until golden brown.
  4. Repeat with the remaining batter.
Serving
  1. Stack pancakes on a plate and add your favorite toppings like fresh berries or maple syrup.

Notes

For optimal results, use room temperature ingredients, do not rush whipping the egg whites, and avoid overmixing.