LEMON-POPPY SEED CLOUD PANCAKES
These aptly-named pancakes get a nice lift from whipped egg whites folded into the batter.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 40m
Yield Makes twelve 4 1/2-inch pancakes
Number Of Ingredients 13
Steps:
- Combine flour, baking powder, baking soda, poppy seeds, salt, and lemon zest in a large bowl. In a separate bowl, whisk together buttermilk, lemon juice, egg yolks, butter, vanilla, and syrup. Whisk buttermilk mixture into flour mixture until just combined (do not overmix).
- Beat egg whites with a mixer fitted with the whisk attachment on medium-high speed until stiff peaks form, about 3 minutes. Stir one-third of egg whites into batter. Gently fold in remaining egg whites (do not overmix; streaks of whites should be visible).
- Preheat a griddle or large nonstick skillet over medium; coat with a thin layer of cooking spray. Spoon 1/3 cup batter per pancake onto griddle. Cook, undisturbed, until bubbles appear on top and edges are set, 2 to 3 minutes. Flip and cook until puffed and golden, about 2 minutes more. Transfer to a wire rack set in a rimmed baking sheet; keep warm in a 225 degrees oven until ready to serve.
- Serve, with butter, ricotta, blueberries, and more syrup.
LEMON-POPPY SEED CLOUD PANCAKES
Categories Pasta
Number Of Ingredients 1
Steps:
- Step 1 Combine flour, baking powder, baking soda, poppy seeds, salt, and lemon zest in a large bowl. In a separate bowl, whisk together buttermilk, lemon juice, egg yolks, butter, vanilla, and syrup. Whisk buttermilk mixture into flour mixture until just combined (do not overmix). Step 2 Beat egg whites with a mixer fitted with the whisk attachment on medium-high speed until stiff peaks form, about 3 minutes. Stir one-third of egg whites into batter. Gently fold in remaining egg whites (do not overmix; streaks of whites should be visible). Step 3 Preheat a griddle or large nonstick skillet over medium; coat with a thin layer of cooking spray. Spoon 1/3 cup batter per pancake onto griddle. Cook, undisturbed, until bubbles appear on top and edges are set, 2 to 3 minutes. Flip and cook until puffed and golden, about 2 minutes more. Transfer to a wire rack set in a rimmed baking sheet; keep warm in a 225 degrees oven until ready to serve. Step 4 Serve, with butter, ricotta, blueberries, and more syrup.
CLOUD PANCAKES
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Number Of Ingredients 10
Steps:
- In a medium bowl, combine the egg yolks, cottage cheese, flour, sugar, salt, and cinnamon. Stir to combine.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar, and beat on medium-high speed until stiff, glossy peaks form.
- Whisk 1/3 of the egg whites into the egg yolk mixture to lighten. Gently but thoroughly fold in the remaining whites.
- In a large, nonstick skillet, melt 1 tablespoon butter over medium heat. Drop batter, 1/4 cup at a time, into pan. Cook until golden brown and set, 2 to 4 minutes. Flip pancake, and cook 2 to 4 minutes more. Repeat with remaining batter. Serve immediately, with maple syrup and berries.
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