Directions:
Separate the egg whites and yolks into separate bowls.
Mix the egg yolks with milk, vanilla, and lemon zest. Sift in the flour and baking powder, mixing until smooth.
Beat the egg whites with vinegar or lemon juice until frothy. Gradually add sugar, then beat until stiff peaks form.
Gently fold ⅓ of the egg whites into the yolk mixture, then fold in the rest without deflating the batter.
Heat a nonstick pan over low heat, lightly greased. Portion the batter to create 2 to 3 thick pancakes. Cover and cook each side until golden.
Serve with optional toppings and enjoy immediately.
Prep Time: 7 minutes
Cooking Time: 13 minutes
Total Time: 20 minutes
Servings: 1 (2 to 3 pancakes)
Sweet Potato Cornbread
You’ll love this recipe! It tastes even better the day after… if you can stand to wait!
Pan-Seared Scallops with Lemon Garlic Sauce
Okay, I’m normally used to using green tomatoes, but wow, did these taste even better!.
Homemade Picadillo with Flour tortillas
Goodness gracious! I made this meal for a event, and it disappeared in minutes
My 5-Year-Old Daughter Started Drawing Our Family without Her Dad – When I Found Out the Reason, I Was Speechless
Sausage and Cheese Mini Wonton Appetizers
Waitress Made Me Kneel in the Restaurant — Her Reason Shocked Me to Tears