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GFCF Fluffy Lemon Pancakes




Source of Recipe


Marcie Dingerson


Recipe Introduction


Origins Unknown


List of Ingredients




2 cups custard (recipe filed seperately under puddings)
6 egg, Separated
1/4 cup canola oil (or vegetable oil)
2 tablespoons sugar
1/2 teaspoon salt
4 teaspoons lemon juice (Fresh Preferred)
1 teaspoon lemon zest (Freshly Grated)
4 teaspoons baking powder
1 cup all purpose gluten-free flour


Recipe



In a bowl beat the egg whites till just start to get
stiff.

In another medium bowl combine the egg yolks, 2 cups
of custard, the oil, sugar, salt, lemon juice and
zest, baking powder and flour.

Beat with mixer until smooth.

Fold in egg whites.

Heat a non-stick griddle over medium high heat and
then spray on Baker's joy.

You may want to slightly lower heat to just over medium heat so you do not burn your pancakes.

Scoop out a 1/4 cup of batter onto your griddle for
each pancake.

Pancakes are ready to flip when edges start to look
dry and the middle is slightly bubbly.

Cook on opposite till slightly tanned.

Serve with margerine and confectioners sugar, or
pancake syrup. Another yummy substitute is Lemon Curd.