These were light and fluffy and we loved the lemon flavor. Don't forget to whip the egg whites- that is what makes them nice and fluffy.
3/4 cup Buttermilk (or use milk with a little lemon juice)
2 Egg yolks
3 tsp Grated Lemon zest
2 tbsp Lemon Juice
1 tsp Vanilla Extract
25g Butter (melted)
3/4 cup Whole wheat flour
1 tsp Baking powder
3 tbsp Sugar
A pinch Salt
2 Egg whites
To serve
Strawberries, halved
1 tbsp Honey
Powdered sugar for dusting
Method :
1. Mix egg yolks, milk, vanilla extract, lemon juice and lemon zest together in a bowl. Add melted butter and mix well.
2. Sift flour, baking powder, 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 powdered sugar. Or just use your favorite syrup. I didn't think they needed anything but a little butter.
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