Yield: 14 grandsons
| Measure | Ingredient |
|---|---|
| 4 larges | Eggs; separated |
| ¼ cup | Sugar |
| ½ cup | Sour cream; |
| ½ cup | Milk; |
| 1 teaspoon | Lemon extract; |
| 1 \N | Zest of lemon; finely grated |
| 1½ cup | Unbleached flour; |
| 1 teaspoon | Baking soda; |
| ½ teaspoon | Salt; |
| ½ teaspoon | Ground nutmeg; |
In a large mixing bowl, beat egg yolks and sugar with an electric mixer for 3 to 4 minutes, until thick and lemon colored. Set until whites aside in a separate bowl. Wash and dry beaters and keep them handy. Whisk sour cream, milk, lemon extract and lemon zest into the egg yolk mixture and set aside. Sift the dry ingredients into a bowl and reserve. Using the clean beaters, beat the egg whites until they hold soft peaks. Whisk the dry ingredients into the liquid until just smooth. Fold in the egg whites. Cook the pancakes on a preheated greased griddle or skillet for about 1-½ minutes, flip and cook for about 1 minute on the second side. Serve with warm blueberry sauce and whipped cream. Source: The San Diego Union-Tribune Food Section, Nov. 3, 1994 and "Country Breakfasts" by Ben Haedrich, Brought to you and yours via Nancy O'Brion and her Meal-Master. Submitted By NANCY O'BRION On 11-04-94