Lemon Pancakes

Here is a recipe from the Breakfasts Chapter in Nonna’s Kitchen Chair, my new cookbook now available on Amazon. It is a wonderful treat to serve with some of those succulent fresh berries available right now. Serve these fluffy pancakes plain, or, if you like, you can heat a cup of berries in the maple syrup for 2 or 3 minutes to serve over the pancakes for an extra treat! They are a family favorite here!

Ingredients

2 C all-purpose flour

1 T sugar

1 t baking soda

1 t baking powder

½ t salt

2 large eggs, yolks and whites separated

½ C buttermilk

1 ¼ C whole milk

2 t lemon zest

1 T lemon juice

1 t vanilla extract

4 T butter, melted, plus extra for the griddle

1 C maple syrup

1 C berries (blueberries are very nice—opt.)

In a large bowl, mix flour, sugar, baking soda, baking powder, and salt.

In a smaller bowl, whisk together the egg yolks, buttermilk, whole milk, lemon zest and juice, vanilla extract, and butter.

In a mixer on high speed, beat the egg whites until they form soft peaks. Gently stir the buttermilk mixture into the flour mixture just until blended. Gently fold in egg whites.

Preheat large griddle, if you have one, on medium heat over two burners. Otherwise, you can use a heavy skillet. Melt butter and spread with brush. When hot, pour ¼ C batter for each pancake and cook until golden on each side. Watch heat carefully and let second rise fluff up the pancake nicely. Serve with maple syrup.