Lemon Souffle Pancakes

Post Christmas, for me, is a time to chill, to lounge around the couch watching TV and contemplating when is a good time to check out the post Christmas sales in town.... Heaven forbid that I should have to mess up my kitchen again with ambitious cooking... I am still reeling from the Christmas Day dinner I hosted. It was literally Masterchef Challenge mode the whole day, prepping and cooking one dish after another... all the while consciously trying to keep things neat in the kitchen while I worked... I almost succeeded until guests decided to saunter into the kitchen to 'help' and I had to cook while 'baby sitting'  them.... It had just dawned on me that I am truly the mistress of my kitchen. Only I know how to groove around my kitchen, how to put things away, where to reach for my tools....

So after a feast of Laksa, Ayam Goreng, Tauhu Tek, Morimoto Tuna pizza, Hawaiian Pizza( for the kids)  and Ondeh Ondeh... post Christmas breakfast is best kept light and simple. These feather-light, citrus flavoured pancakes from Bill Granger's Bills Sydney Food are just the perfect way to greet a cool breezy morning. Paired with strawberries left over from Christmas Day's Summer Sangria, I am almost tempted to embark on a low fat detox program... maybe after New Year...or more realistically, after Chinese New Year... :)

Hail The Holidays! Enjoy!
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Lemon Souffle Panckes
Recipe :
3/4 cup                   Buttermilk (I used normal milk)
2                             Egg yolks
3 tsp                       Grated Lemon zest
2 tbsp                     Lemon Juice
1 tsp                       Vanilla Extract
25g                         Butter (melted)
3/4 cup                   All purpose flour
1 tsp                       Baking powder
3 tbsp                     Castor sugar
A pinch                  Salt
2                            Egg whites

To serve
Strawberries, halved
1 tbsp            Honey
Icing sugar for dusting

Method :

1. Mix egg yolks, milk, vanilla essence, lemon juice and lemon zest together in a bowl. Add melted butter and mix well.

2. Sift flour, baking powder, caster sugar and salt into a large bowl. Make a well in the center of the  flour mixture and pour in (1) gradually and mix flour with milk mixture until the dry ingredients are moistened. Be careful not to overmix.

3. Place egg white in a clean bowl and beat until soft peaks are formed.  Fold in egg white into (2).

4. Melt a small portion of butter in a heated non-stick frying pan.  Place 2 tbsp of the batter from (3) into the pan. Cook until the cake turns golden brown on the underside and looking dry on the edges. Flip over and continue to cook the other side.  transfer to a plate and keep warm while cooking remaining batter.

5. Toss fresh strawberries with honey and a light dusting of icing sugar.  Dust pancakes with icing sugar and serve immediately.