why make this recipe
Cloud-like Lemon Soufflé Pancakes are the perfect breakfast for anyone who loves something light, fluffy, and refreshing. These pancakes not only taste great but also look stunning on your plate. The lemon flavor adds a bright twist, making them perfect for sunny mornings or special occasions. Plus, they are easy to make and will impress your family and friends!
how to make Cloud-like Lemon Soufflé Pancakes
Ingredients:
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 3 large eggs, separated
- 3 tablespoons melted butter
- 2 tablespoons lemon juice
- Zest of 1 lemon
- 1/4 teaspoon cream of tartar
Directions:
- In a large bowl, combine flour, sugar, baking powder, and salt.
- In another bowl, whisk together buttermilk, egg yolks, melted butter, lemon juice, and lemon zest.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- In a separate bowl, beat egg whites with cream of tartar until stiff peaks form.
- Gently fold the egg whites into the pancake batter until no white streaks remain.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm with syrup or toppings of your choice.
how to serve Cloud-like Lemon Soufflé Pancakes
Serve these pancakes warm on a plate. Drizzle with maple syrup or a sprinkle of powdered sugar for extra sweetness. You can also add fresh fruits like berries or banana slices on top. For a more indulgent treat, whip cream makes a lovely addition.
how to store Cloud-like Lemon Soufflé Pancakes
To store the pancakes, let them cool completely. Then, place them in an airtight container or wrap them tightly in plastic wrap. You can keep them in the refrigerator for up to three days. For longer storage, freeze the pancakes by placing them in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag for up to two months.
tips to make Cloud-like Lemon Soufflé Pancakes
- Make sure to whip the egg whites until stiff peaks form to get that light and fluffy texture.
- Do not overmix the batter after adding the egg whites. Gently fold until just combined.
- Adjust the lemon juice according to your taste; you can add a bit more for a stronger lemon flavor.
- If you want even fluffier pancakes, let the batter sit for a few minutes before cooking.
variation
You can customize these pancakes by adding other flavors. Try adding a bit of vanilla extract for added sweetness or mix in some poppy seeds for a delightful crunch.
FAQs
1. Can I make these pancakes without buttermilk?
Yes! If you don’t have buttermilk, you can make your own by mixing one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.
2. Can I use whole eggs instead of separating them?
Using whole eggs will make the pancakes denser. For the fluffiest results, it’s better to separate the eggs and beat the whites.
3. Can I store leftover pancakes in the freezer?
Yes! Leftover pancakes can be frozen. Just make sure they are completely cool before wrapping them individually and placing them in a freezer-safe bag.
