lemon souffle pancakes

There's just something special about pancakes. I don't know what it is but when I see those light, fluffy, and golden circles, it just puts a smile on my face. Sunday is the one day of the week where I believe every family should share a meal together as one. Our modern lives are so hectic and on the go that we often forget the ones who are closest to us. So if you haven't started a Sunday meal time with your loved ones, start this weekend!

I made these Lemon Pancakes for Sunday breakfast this past weekend. The lemons I'd purchased a week ago had ripened nicely and it was time to zest and juice its deliciousness. I separate the eggs (yolk and whites) and incorporate whipped egg whites to create a light and airy pancake. Top that off with a little sweetness and tartness of the lemon and you have yourself a fantastic carbohydrate for a Sunday breakfast.

Many people that I know are scared of pancakes because they fear of gaining weight and how they're "unhealthy". Yes it's a simple carb and yes it does have a higher fat content compared to sliced, wheat bread but I believe the word healthy means to eat in moderation. Everything (even butter) can be good for you in small amounts and it's perfectly okay to indulge slightly as long as portions are kept under control. Being healthy is about having a solid exercise regimen and keeping portions in check while eating.

Lemon Souffle Pancakes
Original, Serves 4-6

Ingredients:
- 2 cups AP flour, sifted
- zest of one lemon
- 0.25 teaspoon baking soda
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 tablespoons of sugar (1 for the yolk, 1 for the whites)
- juice of 1 lemon
- 4 tablespoons butter, melted

- 2 cups of milk
- 2 eggs, separated

1) Combine the flour, zest, baking soda/powder and salt in a bowl. Set aside.
2) Separate the eggs and whip the eggwhites (by hand or electric) with 1 tablespoon of sugar. Gradually add in the lemon juice and bring the whites to a stiff peak. Set aside.
3) In another bowl, combine the egg yolks, 1 tablespoon of sugar, the milk and butter. Whisk together.
4) Combine the dry, flour mix with the yolk mix. I add in one third at a time to prevent any lumps. Take care not to overmix though, you don't want to have tough, glutenized pancakes!
5) Once your batter is lump-free and mixed, add a third of your whipped egg whites and mix into the batter.
6) Once a third of the egg whites have been mixed in, add the rest of the whipped egg whites and fold them in. Folding does NOT equal mixing. I would love to do a demo but it's really hard for me to fold and take pictures at the same time... I suggest Googling it!
7) Get your griddle or frying pan (I'd say medium-lowish heat for frying pan...always do a test pancake first!) and butter it lightly. Cook pancakes until bubbles start to appear in the middle and flip! Let cook on the other side for another minute or so. Because we folded in the egg whites, the pancakes will souflée up and expand like a hot air balloon after it's flipped!
8) Serve immediately (or place in the oven at about 200 degrees F to keep warm). I dusted powdered sugar over mine but maple syrup is always a winner with pancakes!