Lemon Pancakes

 

½ cup flour                                                                                     

½ cup whole wheat flour

1/3 cup sugar

1 ½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

¾ cup plain Greek yogurt or sour cream

1/3 cup milk

zest of two lemons

¼ cup fresh Meyer lemon juice

3 tablespoons butter, melted

2 eggs, separated

2 teaspoons vanilla extract

 

 

Mix flour, sugar, baking powder, baking soda and salt. In another bowl mix together the milk, lemon juice, lemon jest, and vanilla.  Now separate the eggs, put the yolks into a mixing bowl, and the whites into different small bowls. Beat the egg whites until they are stiff and set them aside for now.  Beat the egg yolks until they are lighter in color, then whisk in the yogurt.  Now add the dry mixture to the egg & yogurt mixture and whisk just until mixed well.  Next stir in the melted butter and then carefully fold the beaten egg whites. The batter will be thick and bubbly. I used about ¼ cup batter for each pancake.  Cook until golden brown then flip!  Serve melted butter, and your favorite syrup or powdered sugar.  A touch of lemon jest adds a pretty touch too!