Airy Lemon Pancakes
These aren’t your ordinary pancakes. The lemon twist makes them a sweet and sour treat that goes down so good. Serve with butter, confectioner’s sugar or syrup for best results and an award-winning breakfast.
Ingredients
- 3/4 cup(s) 3/4 rice starch
- 4 cup(s) non-dairy milk substitute
- 1 cup(s) sugar
- 1 teaspoon(s) vanilla powder
- 1/4 cup(s) rose water
- 1 For Custard
- 2 cup(s) custard
- 6 eggs, separated
- 1/4 cup(s) vegetable oil
- 2 tablespoon(s) sugar
- 1/2 teaspoon(s) salt
- 4 teaspoon(s) lemon juice
- 1 teaspoon(s) lemon zest, grated
- 4 teaspoon(s) baking powder
- 1 cup(s) all purpose gluten free flour
Instructions
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In a saucepan, dissolve rice starch in the milk substitute and then stir in the sugar.
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Cook over medium heat about ten minutes, stirring constantly, until mixture starts thickening.
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Add the vanilla powder and rose water.
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Stir with a whisk to keep it from clumping up.
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Cook few more minutes until the mixtures starts to look like a pudding consistency.
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Remove from the heat.
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Transfer to a bowl and chill for a half an hour.
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For Pancakes:In a bowl beat the egg whites till just start to get stiff.
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In another medium bowl combine the egg yolks, 2 cups of custard, the oil, sugar, salt, lemon juice and zest, baking powder and flour.
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Beat with mixer till smooth.
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Fold in egg whites.
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Heat a non-stick griddle over medium high heat and then spray on Baker’s joy.
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You may want to slightly lower heat to just over medium heat so you do not burn your pancakes.
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Scoop out a 1/4-cup of batter onto your griddle for each pancake.
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Pancakes are ready to flip when edges start to look dry and the middle is slightly bubbly.
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Cook on opposite till slightly tanned.
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Ready in 1 hour.
Nutrition
Calories: 3924.41kcalCarbohydrates: 455.73gProtein: 211.9gFat: 153.84gSaturated Fat: 55.85gCholesterol: 5511.4mgSodium: 4379.53mgFiber: 5gSugar: 290.09g
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