Lemon Souffle Pancakes

Everyday Decadence

2 cups 500 ml   Flour
2 tbsp 30 ml   Sugar
1 tsp 5 ml   Baking Soda
0.5 tsp 2 ml   Salt
2 large   Eggs, separated
1.5 cup 375 ml   Buttermilk
2 tsp 10 ml   Lemon Zest
3 tbsp 45 ml   Lemon Juice
2 tbsp 30 ml   Butter-plus more for frying
1. In a large mixing bowl, sift together the flour, sugar, baking soda and salt. Meanwhile, in a smaller bowl whisk together the egg yolks, buttermilk, lemon peel and juice, and two tablespoons of melted butter.

2. Gradually stir the wet mix into the dry mixture. Beat the egg whites until they form stiff peaks. Gently fold the egg whites into the pancake batter.

3. Heat a large skillet on medium heat, and melt a little butter (roughly 2 teaspoons). Spoon pancake batter into pan making them to your preferable size standards. Cook until golden brown on each side (roughly 2 ish minutes per side). Repeat for the remaining pancakes.

4. These are lovely with fresh blueberries, blackberries or strawberries.