Ingredients
-
1/2
-
3
-
3
-
1/4
-
1/4
-
1/2
-
1
-
1 - 2
-
1
-
1
-
2
-
-
-
-
Directions
Little Lemon Pancakes, Tiny light lemony pancakes — simply adorable! And they taste good, too From Great Good Food , These were really delicious I made a few substitions because I didn’t have all the ingredients on hand – club soda was replaced with the juice of one lemon, I omitted the lemon zest for lack of a zester (and no patience to cut it by hand), canola oil was replaced with a little more than a tablespoon of plain yogurt, and I only used one egg white They came out light and fluffy and with a hint of lemon and sweetness, and were really delicious Thanks!, Excellent! Light and tender little lemony bursts of flavor I only wish I had doubled or even tripled the recipe Just wonderful – and very accurate, clear instructions too
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Combine Flour, Baking Powder, Sugar, and Salt in Large Bowl. |
|
2
Done
|
Add Milk, Club Soda, Egg Yolk, Lemon Zest, Vanilla and Oil. |
|
3
Done
|
Beat Well. |
|
4
Done
|
in a Separate Bowl, Beat Egg Whites With Electric Mixer Until Stiff Peaks Form. |
|
5
Done
|
Gently Fold Egg Whites Into Batter. |
|
6
Done
|
Spray a Large Nonstick Frying Pan With Cooking Spray. |
|
7
Done
|
Over Medium-High Heat, Drop Batter by Tablespoonfuls to Make 2-Inch Pancakes. |
|
8
Done
|
Cook Until Golden Brown on Both Sides, Turning Once. |
|
9
Done
|
(be Careful not to Let Them Burn-- Doesn't Take Long to Cook!). |
