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
- In a saucepan, dissolve rice starch in the milk substitute and then stir in the sugar.
- Cook over medium heat about ten minutes, stirring constantly, until mixture starts thickening.
- Add the vanilla powder and rose water.
- Stir with a whisk to keep it from clumping up.
- Cook few more minutes until the mixtures starts to look like a pudding consistency.
- Remove from the heat.
- Transfer to a bowl and chill for a half an hour.
- For Pancakes:In a bowl beat the egg whites till just start to get stiff.
- In another medium bowl combine the egg yolks, 2 cups of custard, the oil, sugar, salt, lemon juice and zest, baking powder and flour.
- Beat with mixer till smooth.
- Fold in egg whites.
- Heat a non-stick griddle over medium high heat and then spray on Baker's joy.
- You may want to slightly lower heat to just over medium heat so you do not burn your pancakes.
- Scoop out a 1/4-cup of batter onto your griddle for each pancake.
- Pancakes are ready to flip when edges start to look dry and the middle is slightly bubbly.
- Cook on opposite till slightly tanned.
- Ready in 1 hour.
Nutrition
Calories: 3924.41kcalCarbohydrates: 455.73gProtein: 211.9gFat: 153.84gSaturated Fat: 55.85gCholesterol: 5511.4mgSodium: 4379.53mgFiber: 5gSugar: 290.09g
Tried this recipe?Let us know how it was!