Chelsea's Lemon Souffle Pancakes

Today, you get to meet Chelsea from Chelsea's Culinary Indulgence. She is a 20-something, self-taught cook just like me and I know you'll enjoy her recipe. I can't wait to whip up a plate of these myself. Thanks for sharing, Chelsea!

Hello Oven Lovers!  I’m Chelsea, the girl behind the blog Chelsea’s Culinary Indulgence.  I’m so excited to be guest posting for Natalie on one of my favorite blogs- Oven Love! 

Seeing as how there are always so many amazing breakfast and brunch recipes on Oven Love, I thought what better recipe to guest post about than just that!  After a great debate, I decided on these lemon soufflé pancakes.  Just the idea of a soufflé pancake was enough to entice me, but with the addition of lemons I was sold!  These fluffy soufflé pancakes are just bursting with lemon flavor.  Drizzle with some agave nectar and a sprinkle of powdered sugar and its breakfast time!  If you don’t have agave nectar, you can use regular syrup, but I find that the agave’s natural sweetness enhances the lemon flavor without overpowering.

Lemon Souffle Pancakes

by Chelsea's Culinary Indulgence

Makes about 6-8 pancakes

Ingredients:

• A cup all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons finely shredded lemon peel
• 2 tablespoons lemon juice
• ¼ teaspoon salt
• 1 egg yolk, lightly beaten
• ¾ cup milk
• ¼ cup butter, melted
• 3 egg whites
• Agave nectar and powdered sugar to garnish

Directions:

1. In a medium bowl stir together flour, baking powder, lemon peel, and salt.  Make a well in the center of flour mixture and set aside.  In a small bowl, combine the egg yolk, milk, and the ¼ cup melted butter. 
2. Add egg yolk mixture all at once to flour mixture.  Stir just until moistened.
3. In a medium mixing bowl beat egg whites with an electric mixer on medium speed until stiff peaks form (tips will stand straight up).   Gently fold egg whites into batter.  Do not overmix.
4. Pour ¼ cup of the batter onto a hot lightly greased griddle.  Cook over medium heat about 2 minutes on each side until pancakes are golden brown.  Serve with agave nectar and powdered sugar.