Lemon chiffon pancakes recipe

Lemon Chiffon Pancakes recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.♼ Featured image is generic and does not represent the final look of a dish.
- Ingredients:
- 3 eggs, separated
- 2 Tablespoons vegetable oil
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1 cup cottage cheese
- 1 Tablespoon maple syrup
- 2 Tablespoons lemon zest
- 2 Tablespoons lemon juice
- 1/2 cup flour
Instructions:
Beat egg whites until stiff in an electric mixer bowl. Set aside. In a food processor, combine yolks and remaining ingredients. Process until smooth and fluffy. Pour into a bowl. Fold in egg whites. Cook on a griddle and serve immediately.
Hint: These pancakes do not hold well.
Serves: 3 to 4
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