---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Lemon Feather Cakes
  Categories: Brunch, Pancakes
       Yield: 14 Pancakes
  
            -MARY WILSON  BWVB02B
       4 lg Eggs; separated
     1/4 c  Sugar
     1/2 c  Sour cream
     1/2 c  Milk
       1 ts Lemon extract
       1    Lemon; finely grated zest of
   1 1/2 ts Baking soda
     1/2 ts Salt
     1/2 ts 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 whites sides in a
   separate bowl. Wash and dry beaters and keep them handy.
   
     Whisk the 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 beater, 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 1/2 minutes, flip and cook for about 1 minutes on the
   second side. Serve with warm blueberry sauce and whipped cream.
   
   From:  Country Breakfast" by Ben Haedrick, Banton Books.)
   
   Source:  San Diego Union Tribune, Nov 3, 1994.
  
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