Lemon buttermilk pancakes

Step by step

1. In a large mixing bowl add the flour, sugar, baking powder, baking soda, salt, and nutmeg. Fit the Hand Mixer with the turbo beater attachments. Place the beaters into the dry ingredients and turn to speed 2. Mix until combined, about 10 seconds. Turn the mixer off.

2. Add the buttermilk, whole eggs, melted butter, vanilla, and lemon zest to the dry ingredients. Place the mixer back into the bowl. Turn to speed 2 and mix until the batter is smooth, about 30 seconds. Turn the mixer off and remove the turbo beaters.

3. In a medium mixing bowl, add the egg whites. Fit the hand mixer with the whisk attachment. Place the whisk into the eggs and turn the mixer to speed 7. Whip for 1 minute, or until soft peaks form. Turn off the mixer.

4. Using a spatula, carefully fold the egg whites into the pancake batter until just combined. Take care not to overmix the batter; there should be some egg white lumps!

5. Place the batter in the fridge to rest for 10 minutes. While the batter is resting, pre-heat a cooking surface - either an electric griddle set to 160ºC, or a large cast iron pan set to medium-low heat. Add a tablespoon of butter and let it melt in the pan.

6. Pour the batter in circles into the pan. Cook until the bottoms are evenly browned and bubbles appear on the surface of the batter, about 3 minutes. Flip the pancakes and continue to cook until until golden brown on the other side, 1.5-2 minutes longer. Remove the finished pancakes from the pan and cook the remaining batter, using more butter as needed to grease the pan.

7. Tip: Serve with maple syrup, fresh fruits or lemon curd.