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  1. -- Recipe via Meal-Master (tm) v8.05

  2. Title: Lemon Feather Cakes

  3. Categories: Brunch, Pancakes

  4. Yield: 14 Pancakes

  5. -MARY WILSON BWVB02B

  6. 4 lg Eggs; separated

  7. 1/4 c Sugar

  8. 1/2 c Sour cream

  9. 1/2 c Milk

  10. 1 ts Lemon extract

  11. 1 Lemon; finely grated zest of

  12. 1 1/2 ts Baking soda

  13. 1/2 ts Salt

  14. 1/2 ts Ground nutmeg

  15. In a large mixing bowl, beat egg yolks and sugar with an electric mixer

  16. 3 to 4 minutes, until thick and lemon colored. Set whites sides in a

  17. separate bowl. Wash and dry beaters and keep them handy.

  18. Whisk the sour cream, milk, lemon extract and lemon zest into the egg

  19. yolk mixture and set aside. Sift the dry ingredients into a bowl and reserve. Using the clean beater, beat the egg whites until they hold soft

  20. peaks. Whisk the dry ingredients into the liquid until just smooth. Fold in

  21. the egg whites. Cook the pancakes on a preheated greased griddle or 1 1/2 minutes, flip and cook for about 1 minutes on the

  22. second side. Serve with warm blueberry sauce and whipped cream.

  23. From: Country Breakfast" by Ben Haedrick, Banton Books.)

  24. Source: San Diego Union Tribune, Nov 3, 1994. --

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