Author Notes
I tried a pancake like this years ago, but never found a recipe that was quite as delicious and easy. It's got the great tang of lemon and sugar. It's closer to a crepe than a regular, thicker pancake and it's made on a pan, not baked. —RobinO
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Ingredients
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3/4 cup
all-purpose flour
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1-1/2 tablespoons
sugar +a little more to sprinkle on pancakes
-
1/4 teaspoon
salt
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1-1/2 teaspoons
baking soda
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3
eggs, separated
-
3/4 cup
milk
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1
lemon
-
butter
Directions
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Sift together flour, sugar, salt and baking powder.
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Pour milk into separate bowl, mix with egg yolks.
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Beat eggwhites till softly foamy; fold into batter gently.
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Let batter sit for about 15 minutes.
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When batter is ready, heat 10", buttered pan (hot enough that batter will immediately start to cook when poured in. Lower heat to moderate. Use 1/4 cup measure to put batter in pan, which you should tilt to distribute batter.
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Cook on first side till edges start to brown a little, then turn pancake over. Cook about another 30 seconds-1 minute till second side is a little browned. Don't overcook or pancakes will be stiff.
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Plate pancake, squeeze a little lemon juice on it and sprinkle with sugar.
Serve!
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