Desiree's Lemon Pancakes
 

Desiree’s Lemon Pancake

4 eggs
1/4 C. soy flour or soy powder
2 Tbsp. water
2 Tbsp. heavy cream
Pinch of salt
3-4 oz. butter
Cinnamon
Lemon extract or fresh-squeezed lemon juice
3-4 packets sweetener

Melt 2 oz butter in a pie plate in the oven while preheating to 425. Mix eggs, cream, water, flour, salt well. Pour mixture
into melted butter in pie plate.

Cook at 425 for 8 minutes. Turn down to 275 for 7 minutes. When finished it should look like a great big egg “bowl”
with the sides puffed up.
Dot the remaining butter in the egg dish. Lightly sprinkle cinnamon and add 1/4 tsp lemon extract or 1 Tbsp fresh
squeezed lemon. Sprinkle 2-3 packets of sweetener over that. Then roll the egg pancake and sprinkle more sweetener
and cinnamon on top.
Serves one very hungry person, or 2 not so hungry people.

I used to serve the standard version of this recipe whenever we had guests. It was always a crowd pleaser. You can double or triple it according to the amount of people. I've seen some done in cupcake pans a la yorkshire pudding, but have not tried that way since the drama of one huge dish looks so good!

How is the taste and texture with the soy? I imagine the lemon would work well in covering any beany aspects.

Thanks for the idea.

Colin

I've not had the standard version of this, but with the lemon and the cinnamon it taste pretty darn good. Almost better than pankcackes. :)