Lemon-Poppy Seed Cloud Pancakes
These aptly-named pancakes get a nice lift from whipped egg whites folded into the batter.
- Total Time:
- Yield: Makes twelve 4 1/2-inch pancakes
Photography: Lennart Weibull
Source: Martha Stewart Living, March 2016
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3 tablespoons poppy seeds
- 3/4 teaspoon coarse salt
- 1 tablespoon finely grated lemon zest, plus 3 tablespoons juice
- 1 1/3 cups buttermilk, room temperature
- 2 large eggs, separated, plus 4 egg whites, room temperature
- 3 tablespoons unsalted butter, melted, plus more for serving
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons cane syrup, such as Lyle's Golden, plus more for serving
- Vegetable-oil cooking spray
- Ricotta and fresh blueberries, for serving
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.