These souffle-like pancakes just float away.
[Adapted from several California inns.]
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In the bowl of an electric mixer, whip the egg whites until stiff.
Add a third of the egg whites to the batter.
Fold in the rest of the egg whites.
Pre-heat a griddle on medium heat and add butter.
Spoon 1/3 cup batter onto the hot griddle. (You want to make smaller pancakes than usual.)
When the pancakes are lightly golden, flip them over.
I serve the pancakes with our blueberry sauce (frozen wild blueberries, sugar, lemon juice, and a little cornstarch to thicken), but real maple syrup is always another option.
There would be a photo of the pancakes but they floated away before I could capture them on film!
Birchwood Innhttp://www.birchwood-inn.com
Ellen Gutman Chenaux
Bed and Breakfast Foodie
From someone who loves everything lemon, these are really amazing. Thank you so much Ellen for posting the recipe.
To ensure your pancakes are tender, don't overmix the batter; small lumps are fine. And when you're ready to cook your pancakes, test the skillet with drops of water; they should "dance" on the surface when it's ready.