Recipes From Our House
Pineapple Lemon Souffle Pancakes
3 Eggs Separated
Beat egg whites until stiff peaks. In a bowl combine egg yolks, flour, yogurt, butter, sugar and lemon zest. Mix well. With a large spoon or spatula, gently fold the egg whites into the yolk mixture. There should be small pieces of egg white showing.
Heat a skillet or griddle to a medium temperature. Grease lightly and portion three large tablespoons of batter for each pancake. Cook slowly for about a minute and a half. Then turn the pancakes over and cook about thirty seconds. Remove pancakes from skillet and place on to a non stick baking sheet. Place in a preheated 325 degree oven for 7-9 minutes.
Garnish with diced pineapple. Serve with coconut or Maple syrup.
SOURCE: love & olive oil