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Home Cooking

Peppermint Pate's lemon hotcakes - Brilliance for breakfast!

krissywats | Jun 27, 200604:13 PM     1

This was posted on nooodle/pei's thread about lemon zest. I was hungry - I hadn't had breakfast, I made them and feel strongly they deserve their own post:

"stir together 1 cup (scant) of buttermilk, 2 egg yolks, zest of 2 lemons, 2 tbsp. lemon juice and 1 tsp. vanilla. Then add 1 tbsp. melted butter. Next, sift together 3/4 cup all-purpose flour, 3 tbsp. sugar (superfine, if avail.), a pinch of salt and 1 tsp. baking powder. Make a well in the middle and pour in the liquid batter - stir to incorporate. Whip/whisk 2 egg whites until soft peaks form and then fold into batter. Cook in a lightly buttered non-stick pan, top with berries (macerated with honey or drizzled with maple syrup) and then dust with icing sugar. They're very light and fresh tasting. Enjoy!"

I halved the recipe and it made five small cakes. Out of necessity, I used half-n-half with vinegar instead of buttermilk, confectioners' sugar, and maple butter. I also used a stainless steel pan and non-stick spray and had no trouble. I'm literally eating them as I type this with a bit of syrup on top (and they are going fast). This is really a fantastic recipe: the whipped egg whites make ALL the difference in texture and the lemon is just fantastic.

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