These light, frsh-tasting lemony hotcakes, topped with fruit and a bit of syrup, are a perfect way to start your day.

Here’s Peppermint Pate’s recipe:

Stir together:
1 scant cup buttermilk
2 egg yolks
2 tsp. lemon juice
1 tsp. vanilla
zest of 2 lemons
Fold in:
1 T melted butter

In another bowl, sift:
3/4 cup all purpose flour
3 T sugar (preferably superfine)
1 tsp baking powder
pinch of salt

Make a well in the center of the dry ingredients and pour in the wet mixture. Stir to incorporate. Whip two egg whites until soft peaks form and fold into batter. Cook in a lightly buttered pan. Serves 3 to 4.

Board Links: Peppermint Pate’s lemon hotcakes–Brilliance for breakfast!

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