Recipe: Lemon Souffle Pancakes

Breakfasts are my favorite meal of the day. 

Because breakfasts can be as simple as an egg sandwich, as luxurious as eggs benedict or as naughty as this.

Breakfasts are so beautiful, they make the world a much happier place. 

But as much as I love my breakfasts, I can never wake up early enough to eat them. 

If I eat them at 12.30pm, when would I eat my lunch? If I take lunch at 3pm and dinner hours later, I would be hungry by four in the morning.

#firstworldproblems

And I refuse refuse to lump breakfast and lunch together and call it brunch. I refuse to shortchange myself of a meal. 

The thing with these pancakes is that you can eat them at any time of the day.

They are (like every other recipe that I make) easy and quick to put together. 

By adding egg whites into your batter, you make pancakes that are light and airy. 

They are also very fun to make as upon flipping them, watch closely - they puff up!

The lemon zest and juice just gives you that extra bazinga - and who wouldn't want more bazinga in their lives?

This recipe calls you to gently fold in the egg whites into the batter. And folding sounds like a fancy technique but it is very very easy.

Here's a step by step guide on how to do it. Do not be afraid. Egg whites can sense fear. 

Besides, however you do it, these will turn out perfect every single time.

I hope you make these soon.

Stacks and stacks of it. 

Covered in maple syrup, honey and sinful butter - because any other way would be wrong.

For breakfast, lunch and dinner.


Ingredients
2 cups flour
3/4 tsp lemon zest
1 tbsp baking powder
1 tsp salt
1 tbsp sugar
1 tbsp lemon juice
1/4 tsp baking soda
1/3 cup vegetable oil
2 cups milk
2 egg whites

1. In a clean bowl, beat egg whites until you form stiff peaks. Do not overmix. Set aside.

2. Combine all other ingredients in another bowl and mix until just combined.

3. Put in 1/4 of the egg whites into the batter and mix it to lighten up the batter.

4. Gently fold in the rest of the egg whites. It's okay to have lumps in your batter.

5. On a hot griddle or pan, pour 1/4 cup of batter on it.

6. Pancakes are read to flip when little bubbles form on the side and the tops.

7. Cook over medium heat until both sides are golden brown (these will puff up a little)

8. Serve warm with syrup and butter. 

Happy pancake-ing!