Lemon Soufflé Pancakes

This recipe is great for the spring time and makes for a perfect breakfast!

Method:

Measure all ingredients

Sift together dry ingredients.

Combine yolks, buttermilk, lemon juice, lemon zest, and vanilla.

Mix wet into the dry just to wetten.

Whip whites to stiff peaks and fold into the batter, gently.

Equipment Needed:

Measuring cups and spoons

Mixing bowl and spoon

Rubber Spatula

Kitchenaid Mixer with balloon whip

Metal Spatula

Flat Skillet

Holding Guidelines:

Storage: Must be served immediately. Can be held at temperature for up to 15 minutes before service.

Service: serve on plate with whipped butter and lemon curd.