Total Time
25mins
Prep 10 mins
Cook 15 mins

Tiny light lemony pancakes -- simply adorable! And they taste good, too. From "Great Good Food".

Ingredients Nutrition

Directions

  1. Combine flour, baking powder, sugar, and salt in large bowl.
  2. Add milk, club soda, egg yolk, lemon zest, vanilla and oil.
  3. Beat well.
  4. In a separate bowl, beat egg whites with electric mixer until stiff peaks form.
  5. Gently fold egg whites into batter.
  6. Spray a large nonstick frying pan with cooking spray.
  7. Over medium-high heat, drop batter by tablespoonfuls to make 2-inch pancakes.
  8. Cook until golden brown on both sides, turning once.
  9. (Be careful not to let them burn-- doesn't take long to cook!).
Most Helpful

5 5

Excellent! Light and tender little lemony bursts of flavor. I only wish I had doubled or even tripled the recipe. Just wonderful - and very accurate, clear instructions too.

5 5

These were adorable alright, and they were very tasty, light and fluffy with the just the right amount of lemon-I used the zest of 1 large one. The best way to describe the feeling of eating them is “extremely pleasant“. I topped them with pureed strawberries & honey. Thanks for the final warning, I watched those babies like a hawk, and they came out perfectly!

5 5

These were really delicious. I made a few substitions because I didn't have all the ingredients on hand - club soda was replaced with the juice of one lemon, I omitted the lemon zest for lack of a zester (and no patience to cut it by hand), canola oil was replaced with a little more than a tablespoon of plain yogurt, and I only used one egg white. They came out light and fluffy and with a hint of lemon and sweetness, and were really delicious. Thanks!