Lemon Feather Cakes
Submitted by junebug007
Lemon feather cakes - airy lemon pancakes made with sour cream, beaten egg whites, and fresh lemon zest. Served with warm blueberry sauce and whipped cream for a weekend brunch worth waking up for.
YIELD
10 servingsPREP
20 minCOOK
5 minREADY
25 minThe name is accurate. Folding beaten egg whites into the batter is what separates these from a standard pancake - the whites are whipped to soft peaks and folded in gently so the batter stays light, and what comes off the griddle is noticeably thinner and more delicate than the thick stack-style cakes most people are used to.
Sour cream in the batter adds a quiet tang that plays well against the lemon extract and zest. A pinch of nutmeg in the dry ingredients is easy to miss but it’s there, and it rounds out the citrus in an unexpected way.
Serve with warm blueberry sauce and whipped cream. Total time is 25 minutes.
Kitchen Tips
- Clean, dry beaters are non-negotiable for the egg whites. Any trace of fat and they won’t whip. The directions specifically call this out - wash and dry the beaters between the yolks and whites.
- Fold, don’t stir. Once the whites go in, a few visible white streaks in the batter are fine. Overmixing knocks out all the air you just worked to build.
- The griddle needs to be fully preheated before the first cake goes on - a cold griddle means pale, flat results.
Ingredients
Directions
In a large mixing bowl, beat egg yolks and sugar with an electric mixer for 3 to 4 minutes, until thick and lemon colored.
Set whites sides in a separate bowl.
Wash and dry beaters and keep them handy.
Whisk the sour cream, milk, lemon extract and lemon zest into the egg yolk mixture and set aside.
Sift the dry ingredients into a bowl and reserve.
Using the clean beater, beat the egg whites until they hold soft peaks.
Whisk the dry ingredients into the liquid until just smooth. Fold in the egg whites.
Cook the pancakes on a preheated greased griddle or skillet for about 1½ minutes, flip and cook for about 1 minutes on the second side.
Serve with warm blueberry sauce and whipped cream.
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