Lemon goodness

Nothing is more satisfying than eating a big stack of pancakes on a Saturday morning. And in the case of these pancakes, I've added a bit of a twist, making them Lemon Soufflé pancakes. Light, fluffy, lemony like puffy mouthfuls of sunshine in your mouth.

Lemon Souffle Pancakes
Adapted from Better Homes & Gardens

1 cup all-purpose flour
2 tsp baking powder
3 - 4 tsp lemon zest, finely shredded
1/4 tsp salt
1 egg yolk
1/4 cup butter, melted
3/4 cup milk
3 egg whites
1 tsp cream of tartar

n a medium mixing bowl stir together flour, baking powder, lemon peel, and salt. Make a well in the center of flour mixture; set aside. In a small mixing bowl beat egg yolk slightly. Stir in melted butter and milk. Add egg yolk mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy).

In another medium mixing bowl, beat egg whites with an electric mixer at medium speed until soft peaks form, then add the cream of tartar and beat until stiff peaks form. Gently fold egg whites into flour mixture, leaving a few fluffs of egg white. Do not over-mix.

For standard-size pancakes, pour 1/4 cup batter onto hot, lightly greased griddle or heavy skillet. Cook over medium heat 2 minutes per side or until pancakes are golden brown. Turn to second side when pancakes have bubbly surfaces and edges are slightly dry. Repeat with remaining batter.