Creamy Citrus Cloud Pancakes with Whipped Citrus Butter

Ingredients

• 2 cups flour, sifted
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 tablespoon baking powder
• 2 large eggs, separated
• 1 cups milk
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 1 tablespoon orange zest
• 3 tablespoons butter, melted

• 1 cup butter, softened
• 1 tablespoon honey
• 1 teaspoon lemon zest
• 1 teaspoon orange zest

Method

1. 01
   In a large bowl, mix the sifted flour, sugar, salt, and baking powder.
2. 02
   In a separate bowl, whisk together egg yolks, milk, vanilla extract, lemon zest, and orange zest.
3. 03
   Combine the wet ingredients with the dry ingredients, stirring until just mixed. Do not overmix.
4. 04
   In a clean bowl, beat the egg whites until stiff peaks form.
5. 05
   Gently fold the egg whites into the batter, maintaining as much air as possible for fluffiness.
6. 06
   Heat a non-stick skillet over medium heat and lightly grease with a bit of melted butter.
7. 07
   Pour 1/4 cup of batter onto the skillet and cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
8. 08
   Flip and cook the other side until golden brown, about 1-2 minutes more. Repeat with remaining batter.
9. 09
   For the whipped citrus butter, beat the softened butter, honey, lemon zest, and orange zest until light and fluffy.
10. 10
    Serve the pancakes warm, topped with a generous dollop of whipped citrus butter.