I just couldn’t resist buying a huge, beautiful fern at the grocery store this week.  Spring has sprung and the yard is ready for a tune up.  It’s the same with our wardrobes – we just can’t wait to pack away the boots and sweaters we couldn’t wait to get out in October.  When Spring Fever strikes, it is also the same with food –  I’m ready to leave the warm comfort foods for a lighter, fresher menu.

How about you?  Has spring fever struck or are you still {patiently I’m sure} waiting.   If so, wait no more – these Lemon Souffle Pancakes will bring spring right to your table!   With a breath of fresh lemon taste, these light and fluffy pancakes need just a simple dusting of powdered sugar and fresh fruit.  This is the kind of breakfast you want to spend some quality time with!

Lemon Souffle Pancakes

Ingredients

2 eggs
3/4 cup buttermilk
3 teaspoons fresh lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
2 tablespoons butter, melted
3/4 cup all-purpose flour
1 teaspoon baking powder
3 tablespoons fine sugar (regular sugar can be used if needed)
pinch of salt
powdered sugar for dusting

For Fruit Topping

1 pound fresh strawberries. sliced
1 pint fresh blueberries
2 tablespoons fresh lemon juice
1 tablespoons fresh lemon zest
2 – 3 tablespoons sugar (more or less depending how sweet your berries are)

Directions

Combine the ingredients for the Fresh Fruit Topping and let rest while you prepare the Lemon Souffle Pancakes.

Separate the eggs and reserve the whites.  Mix the yolks with the buttermilk, vanilla, lemon zest and lemon juice.  Add the melted butter and mix well.

Sift the flour, baking powder, sugar, and salt into a large bowl.  Make a well in the center of the dry ingredients and gradually add the milk mixture until the dry ingredients are moistened.  Do not over mix.

Place the egg whites in a clean bowl and beat with an electric mixer until soft peaks form.  Fold the egg whites into the pancake batter.

Melt a small portion of butter on a hot, non-stick skillet.  Place 1/4 cup of lemon pancake batter onto the pan.  Cook until the cake turns golden brown on the underside and begins to bubble.  Flip over and continue to cook the other side until golden brown.  Repeat with remaining batter.  Makes approximately 12 lemon souffle pancakes.

Dust pancakes with powdered sugar and serve with Fresh Fruit Topping.

–recipe adapted from Bill Granger, Bill’s Sydney Food

See more Breakfast/Brunch ideas here.