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.
Prep time
Cook time
Total time
Ingredients
- 1 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
Instructions
- 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.
- Add egg yolk mixture all at once to flour mixture.
- Stir just until moistened.
- 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.
- 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.
Thanks so much Natalie! I am honored to be guest posting!
These sound great! Must whip some up this weekend!
I plan to make these this weekend. Instead of the Agave, I’m going to try Buttered Orange Blossom Honey. 1/3 cup Orange Blossom Honey and 1/4 cup butter melted together instead of syrup.
that sounds divine!
You include lemon juice in the list of ingredients, but it’s not in the recipe. Where did you add it in?
This was a guest post and not my original recipe, but I would assume she meant to add it in with the other liquids.
I noticed that too, so I looked up a similar recipe and the lemon juice goes in with the eggs, milk and butter. : ) I had to add it after it was all mixed together because I noticed that too… My pancakes might have been a bit fluffier had I noticed it earlier, but they were still fluffy and incredibly delicious.
I made these this morning along with blueberry compote. I doubled the recipe and am glad I did because you’ll want seconds! Thanks for sharing this delicious recipe!