Recipe: Lemon Souffle Pancakes
Breakfasts are my favorite meal of the day.
Because breakfasts can be as simple as an egg sandwich, as luxurious as eggs benedict or as naughty as this.
Breakfasts are so beautiful, they make the world a much happier place.
But as much as I love my breakfasts, I can never wake up early enough to eat them.
If I eat them at 12.30pm, when would I eat my lunch? If I take lunch at 3pm and dinner hours later, I would be hungry by four in the morning.
#firstworldproblems
And I refuse refuse to lump breakfast and lunch together and call it brunch. I refuse to shortchange myself of a meal.
The thing with these pancakes is that you can eat them at any time of the day.
They are (like every other recipe that I make) easy and quick to put together.
This recipe calls you to gently fold in the egg whites into the batter. And folding sounds like a fancy technique but it is very very easy.
Here’s a step by step guide on how to do it. Do not be afraid. Egg whites can sense fear.
Besides, however you do it, these will turn out perfect every single time.
I hope you make these soon.
Stacks and stacks of it.
Covered in maple syrup, honey and sinful butter – because any other way would be wrong.
For breakfast, lunch and dinner.
Ingredients
2 cups flour
3/4 tsp lemon zest
1 tbsp baking powder
1 tsp salt
1 tbsp sugar
1 tbsp lemon juice
1/4 tsp baking soda
1/3 cup vegetable oil
2 cups milk
2 egg whites
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