Breakfast Lemon Pancakes
Lemon Pancakes recipe
Yield
4 servingsPrep
15 minCook
20 minReady
40 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
all-purpose flour
|
|
| 3 | teaspoons |
baking powder
|
|
| 3 | tablespoons |
sugar
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | cup |
milk, skim
|
|
| ½ | cup |
soda water
|
*
|
| 1 | each |
egg yolks
|
*
|
| 2 | tablespoons |
lemon zest
minced |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | tablespoon |
canola oil
|
|
| 2 | each |
egg whites
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
all-purpose flour
|
|
| 15 | ml |
baking powder
|
|
| 45 | ml |
sugar
|
|
| 1.3 | ml |
salt
|
|
| 59 | ml |
milk, skim
|
|
| 118 | ml |
soda water
|
*
|
| 1 | each |
egg yolks
|
*
|
| 3E+1 | ml |
lemon zest
minced |
|
| 5 | ml |
vanilla extract
|
|
| 15 | ml |
canola oil
|
|
| 2 | each |
egg whites
|
*
|
Directions
In a large bowl, combine the dry ingredients.
Add the milk, club soda, egg yolk, lemon zest, vanilla, and oil, and beat well.
In a separate bowl, beat the egg whites on high speed until stiff peaks form.
Carefully fold the egg whites into the batter.
Lightly spray or wipe a large regular or nonstick skillet with vegetable oil.
Place the skillet over medium-high heat; drop the batter into the pan by tablespoonfuls to form 2 inch pancakes, and cook until they are golden brown on both sides.
Serve with fresh fruits, fruit jam or maple syrup.
