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Thursday, May 17, 2012

Perfect Summer Lemon Souffle Pancakes

Good morning! So today is my daughter Kaitlyn's last day of pre-school! I felt the need to have an extra special breakfast, something light and girlie. So I pulled this recipe out of my old pile, however it was before our getting into the whole wheat phase and I was a little worried, would it turn out as good as in the past!? It did and then some! Most likely because I was not feeling as guilty knowing it was whole wheat.
It just goes to show if you have a recipe you love, you don't need to just toss it if it's not made with whole wheat!
This is definitely not a low fat recipe but worthy of a cheat day for sure! The lemon syrup could be skipped I suppose but you would so be missing out.
Luscious Lemon Souffle Pancakes with lemon sauce
2 Cups of whole wheat flour
1 lemon
1/4 tsp of baking soda
1 tbsp baking powder
1 tsp of salt
2 Tablespoons of sugar (divided to 1 tbsp each)
4 Tbsp Butter melted
1/4 tsp cream of tarter
2 cups of milk
2 eggs separated

1- Grate your lemon peal (the whole lemon) you want this to be a fine grate) and the juice the remainder of the lemon and set aside.
2- Sift your flour- this is super important! You want light and airy pancakes (like a souffle) and sifting the flour helps this to happen.
3- Combine the flour, baking soda, baking powder, salt, and lemon peal and set aside.
4- Take your two egg whites and add one tablespoon of sugar and the cream of tarter and beat with a mixer to stiff peaks. If you are not sure how to do that click on this to go to a youtube video from good housekeeping.
5- In a separate bowl beat egg yolks, the other tbsp of sugar, milk and slowly add in the melted butter. Make sure the butter is not to hot or you will cook your egg yolks (yuck!)
6-Add the egg yolk mixture to your flour
7- Fold in the egg whites
(When looking for a video on folding eggs for those who might not know how I found this, it's pretty close to my recipe and not only talks about folding but walks you through all of the steps in making this! Thank you!)
8- Heat your pan on a medium heat, to test readiness drop a tiny amount of water, if it sizzles it's ready. Use a small pat of butter to grease the pan, not too much. I use my stick of butter and just rub it on the pan to get the right amount.
9- Ladle a half cup of batter (or the amount you would like = to the size pancake you want) Wait until the pancake bubble and the edges appear to be lightly brown and set and the flip.
10- cook for another 2-3 min or until the bottom is a nice golden brown.
This recipe makes about 10-11 large pancakes!

Of course you need some kind of syrup right!? Course you do! So we have a special lemon syrup as well! I make this in between flipping pancakes!

Lemon Sauce:
1/2 cup of organic cane sugar
1 tbsp organic corn starch
1 cup of HOT water
2 tbsp butter
1/2 tsp of grated lemon zest
2 tbsp lemon juice
In a sauce pan combine the sugar and cornstarch and gradually stir in the water. Turn the stove heat to medium and continue to stir until it combined and clear.
Then add in your butter, zest and juice and let the butter melt stirring occasionally. Let the sauce cook until it is thick enough to coat the back of a spoon, stir it from time to time so it does not burn. Once it's thick enough it's ready to go!

I also love to serve this with whip cream (I know, lots of calories and all but I told you this is a splurge!) Making your own whip cream at home is sooooo easy! Get heavy cream at the store (organic if possible) pour the amount you want to have into a chilled grass bowl. (Make sure your beaters are chilled as well) *For my family I would for this I would do a cup of cream. I add in a tsp of vanilla and about 3 tsp of powdered sugar. Beat on high for about 2-3 min and that's it. If you taste it and need more sugar then just add a little more.

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