Tyana always loved these pancakes. They really are so feathery and light, as well as delightfully lemony. These could even be served for dessert, along with strawberries or other berries and whipped cream.

LEMON FEATHER CAKES

  • 4 eggs, separated
  • 1/4 cup sugar
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1 teaspoon lemon extract
  • finely grated zest of one lemon (or a couple drops lemon oil)
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg

In a large mixing bowl, beat the egg yolks and sugar with an electric mixer for about 3 to 4 minutes, until thick and lemon colored. Set the egg whites aside in a separate bowl. Wash and dry the beaters and keep them handy.

Whisk the sour cream, milk, lemon extract, and lemon zest into the yolk mixture and set aside. Sift the dry ingredients into a bowl and set aside. Using clean beaters, beat the egg whites until they hold soft peaks. Whisk the dry ingredients into the liquid just until smooth. Fold in the whipped egg whites. Cook the pancakes on a preheated greased griddle or skillet for about 1 1/2 minutes, flip, and cook for about one minute on the second side. Serve at once.

Makes about 14 four-inch pancakes.

Recipe from Country Breakfasts by Ken Haedrich.

Lemon Feather Cakes

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