4 lg Eggs; separated 1 Zest of lemon; finely grated
1/4 c Sugar 1 1/2 c Unbleached flour;
1/2 c Sour cream; 1 ts Baking soda;
1/2 c Milk; 1/2 ts Salt;
1 ts Lemon extract; 1/2 ts Ground nutmeg;
In a large mixing bowl, beat egg yolks and sugar with an electric
mixer for 3 to 4 minutes, until thick and lemon colored. Set until
whites aside in a separate bowl. Wash and dry beaters and keep them
handy. Whisk sour cream, milk, lemon extract and lemon zest into the
egg yolk mixture and set aside. Sift the dry ingredients into a bowl
and reserve. Using the clean beaters, beat the egg whites until they
hold soft peaks. Whisk the dry ingredients into the liquid until just
smooth. Fold in the egg whites. Cook the pancakes on a preheated
greased griddle or skillet for about 1-1/2 minutes, flip and cook for
about 1 minute on the second side. Serve with warm blueberry sauce
and whipped cream.
Yields
14 grandsons