LIGHT LEMONY PANCAKES

"Lemon zest and nutmeg add a special touch to these basic whole-wheat pancakes, and a beaten egg white makes them extra light. Serve fresh berries or other seasonal fruits alongside."

Grated zest of 1 lemon
1 tablespoon sunflower oil
1 tablespoon maple syrup
1 egg, separated*
1 cup milk or soy milk
1 tablespoon lemon juice
1 cup whole-wheat pastry flour
1/2 teaspoon sea salt
1 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg

In a medium-sized bowl, whisk the lemon zest, oil, and syrup. Thoroughly beat in the egg yolk; set aside.

Combine the milk and lemon juice; set aside to curdle.

Sift the flour, salt, baking soda, and nutmeg; set aside.

Beat the egg white until it is stiff but not dry; set aside.

Whisk the curdled milk into the yolk mixture. Add the dry ingredients and stir gently to form a batter. Gently fold in the beaten egg white.

Heat a griddle until water dropped on it sizzles immediately.

Lightly grease the hot griddle and ladle on batter. Cook until bubbles appear on tops of the pancakes and their undersides are golden brown. Flip the pancakes and cook briefly, until light brown on the bottom.

Serve them hot off the griddle, drizzle with a bit more maple syrup.

*If you're in a hurry, don't bother separating the egg; beat the whole egg into the oil and syrup.

FOR WAFFLES:
Add an extra tablespoon of oil to the batter.

Makes about 12 (3-inch) pancakes.
Adapted from source: Breadtime Stories by Susan Jane Cheney