Lemon Souffle Cakes

This morning for brekky I felt like a sweet treat as I do most days now, having gone from a savoury person to a sweet person during my pregancy. It used to be I would always choose a delicious savoury treat before heading anywhere near a sweet yet nowadays all I want is sugar & chocolate, I could seriously eat sweets for dinner these days & I have to sheepishly admit I might have done once or twice too! So for inspiration I looked to Bill Granger who as I have said before seems to have the most mouth watering breakfats rcipes. Today’s recipe was from Sydney Food. The pancakes were light as promised & the citrus tang was fantastic, the only ptoblem was the recipe said it was for 4 though Michael & I ate the whole batch – their really weren’t that many and Bill even claims they are low in fat so cant be all bad to eat that many!

Lemon Souffle Cakes

¾ cup buttermilk
2 egg yolks
2 tablespoons lemon juice
3 teaspoons grated lemon zest
1 teaspoon vamilla essence
25g unsalted butter, melted
¾ cup plain flour
1 teaspoon baking powder
3 tablespoons caster sugar
a pinch of salt
2 egg whites

To serve
200g strawberries, halved
1 tablespoon honey
icing sugar

Place buttermilk, egg yolks, lemon juice & zest & vanilla essence in a bowl & stir until combined. Add in the melted butter & mix well.

Sift flour, baking powder, caster sugar & salt into a large bowl. Make a well in the center & gradually stir in the buttermilk mixture until the dry ingredients are just moistened, being careful not to overmix.

Place ht egg whites in a dry, clean bowl & beat until soft peaks form. Gently fold the egg whites into the batter, using a large metal spoon.

Melt a small portion of butter in a non-stick frypan over medium heat and drop 2 tablesppons of batter per cake into the pan. Cook iuntil golden brown on the underside & looking dry at the edges, flip & cook the other side.

Toss the fresh strawberries with honey & a light dusting of icing sugar. Dust the cakes with icing sugar & serve with berries.