I was going to make buttermilk pancakes for breakfast then the lemons in the fridge caught my eye. Yes they look like everyday pancakes but they are anything but ordinary! These are the lightest, fluffiest most melt in the mouth pancakes I have ever eaten with a subtle lemon flavour that I loved. Next time I think I will try them with lemon curd and whipped cream.
- 3/4 cup milk
- 2 Tblsp vinegar
- 2 eggs, separated
- ½ Tblsp lemon zest
- 2 Tblsp lemon juice
- 1 Tsp vanilla extract
- 1 cup self raising flour
- 1 Tsp baking powder
- 2 Tblsp sugar
Add vinegar to milk and allow to sit for about 10 minutes to ferment, then add the lemon juice.
Sift flour, baking powder and sugar into a mixing bowl. Add egg yolks, milk, vanilla and lemon zest and mix thoroughly to remove lumps.
Place egg white into a bowl and beat until soft peaks are formed then gently fold into the pancake mix.
Heat a non-stick frying or crepe pan to low-medium heat. Drop about ¼ cup batter per pancake into the pan. Cook until bubbles appear on the top of the pancakes then flip to cook the other side.
Serve with butter and maple syrup or your choice of toppings.