RIGHT AFTER THE FACT...

After first tracks, lemon soufflé pancakes and a skim latte are well-deserved... at the Nell’s Montagna...

or you can try them at home too!

Recipe: Lemon Souffle Pancakes

Ingredients:

1 cup all-purpose flour
1/4 cup sugar
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


Directions:

1. In a medium mixing bowl stir together flour, sugar, baking powder, lemon peel, and salt.
2. In a small mixing bowl beat egg yolk slightly. Stir in melted butter and milk.
3. Add egg yolk mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy).
4. In another medium mixing bowl, beat egg whites with an electric mixer at medium speed until soft peaks form.
5. Add the cream of tartar and beat on high until stiff peaks form.
6. Gently fold egg whites into flour mixture. Do not over-mix.
7. Pour 1/4 cup batter onto hot, lightly greased griddle or heavy skillet.
8. Cook over medium until pancakes are golden brown. Turn to second side when pancakes have bubbly surfaces and edges are slightly dry. Repeat with remaining batter.

Enjoy!