Fluffy Cloudberry Pancakes with Lemon Cream

Ingredients

• 2 cups flour, sifted
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cups milk
• 2 tablespoons butter, melted
• 2 teaspoons vanilla extract
• 2 large eggs, separated
• 1 cup cloudberries

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice, freshly squeezed

Method

1. 01
   In a large bowl, mix together the sifted flour, sugar, baking powder, and salt.
2. 02
   In another bowl, combine milk, melted butter, and vanilla extract.
3. 03
   Separate the eggs. Add the yolks to the milk mixture and beat the whites until stiff peaks form.
4. 04
   Combine the wet and dry ingredients until just mixed, then gently fold in the egg whites.
5. 05
   Heat a non-stick skillet over medium heat and pour 1/4 cup batter for each pancake.
6. 06
   Cook until bubbles form on the surface and the edges are set, then flip and cook until golden brown.
7. 07
   To make the lemon cream, whip the heavy cream until soft peaks form. Fold in powdered sugar, lemon zest, and lemon juice.
8. 08
   Serve pancakes warm with a dollop of lemon cream and a generous topping of cloudberries.