Ingredients
Servings: ￩￫
| 2 | tbsp Unsalted butter, melted |
| .5 | cup Half and half |
| .75 | cup All-purpose flour |
| .75 | tsp Baking powder |
| .5 | tsp Kosher salt |
| 2 | large Eggs, yolks and whites separated |
| 1 | tbsp sugar, divided |
| 2 | tbsp Finely grated lemon zest, packed |
| .5 | tsp Vanilla extract |
Instructions
Melt butter in the microwave or in a small saucepan then slightly cool. Slowly add butter to half and half and set aside.
In a bowl, mix together flour, baking powder, and 1/4 teaspoon of the salt and set aside.
Separate the egg yolks and whites, add yolks, 1/2 tablespoon sugar, lemon zest, and vanilla in a large bowl and whisk to combine. Add milk mixture and mix until combined.
Add the flour mixture and stir with a spatula until barely combined and set aside.
In a clean mixer bowl, whisk egg whites until they form soft peaks, approximately five minutes. At about the two minute mark, add 1/2 tablespoon sugar and 1/4 teaspoon salt and continue mixing until the peaks form. Gently fold the merengue into the batter until just combined.
Butter a griddle and heat up over medium heat until hot. Using a 1/4-cup measuring scoop, scoop the batter into the pan. Cook until bubbles form on top of the pancakes then flip and cook the other side until golden brown.
Serve immediately with fruit, honey, and a high-protein yogurt, like Siggi’s, or dust with powdered sugar, fruit, and maple syrup.
For more protein (additional 3 grams per pancake) and extra creaminess, fold in 3/4 cup whole-milk ricotta cheese after folding in the merengue – it’s OK to keep it “streaky.” Then proceed to cook as directed above.
Nutrition info is per pancake, without ricotta (recipe makes 10 pancakes).
