Lemon Pancakes

The husband is trying to get me to climb Mount Kenya. Again. It was a bucket-list item that I was quite happy I managed to accomplish and cross off. However, he loves that mountain and has climbed it twice already and is quite happy to go at it again.


So we have been walking twice a week to get in shape. Looking at pictures of our previous climb is kind of grudgingly getting me psyched.

What was memorable about Mount Kenya for me was how tiny and insignificant I felt, how old everything was in comparison, how many generations the mountain has seen come and go …

Mountains are truly majestic. In all honesty, I did enjoy the climb up until the pre-dawn torture to get to the peak for the sun-rise. Having said that, it was the most magnificent sunrise I have ever seen. You know how the sun always comes up over the horizon? Well this time, it came up from the middle of the clouds and we were above it (optical illusion but pretty awesome). It was a sight that will stay with me for the rest of my life.


Speaking of clouds, these pancakes are as light as a cloud. The batter makes about 8 pancakes, so be sure to make this when you have a crowd or, are really hungry.


The secret to these light as air pancakes, is the whisked egg whites.

Fold the whisked egg whites into the batter but do not overmix.  Lumps in the batter and streaks of egg white are fine.




On a random note. Movies really do influence how we see places. Don’t these look like they would be in a sci-fi movie showing an alien planet?


.. or alien creature


Lemon Pancakes

makes about 12 pancakes


  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 1/2 teaspoon of salt
  • 3 Tablespoons of vanilla sugar
  • 1 Tablespoon of lemon zest/grated lemon rind
  • 2 eggs, white and yolks separated
  • 1 cup of mala or buttermilk or yoghurt
  • 1 cup milk
  • 3 Tablespoons oil
  • 1 Tablespoon lemon extract or lemon juice


In a large bowl, mix 2 cups flour, 1 tsp baking powder, 1 tsp bicarbonate of soda, 1/2 teaspoon salt.

In a separate bowl whisk together 2 egg yolks, 1 cup mala/buttermilk, 1 cup milk, 3 Tablespoon oil, 1 Tablespoon lemon extract.

Combine the wet into the dry ingredients.

With clean beaters and a clean bowl (wipe down with vinegar) whisk the 2 egg whites. Add a tablespoon of sugar after you get soft peaks. Keep whisking until all 3 Tablespoons of sugar are incorporated and the egg whites look shiny.

Take about a quarter of the whisked egg whites at a time, and fold into the batter.  Do not overmix.

Place a nonstick pan over medium-low heat. Grease it with oil. Drop about a third of a cup full, or whatever amount you prefer of batter onto the hot pan. Once bubbles form, flip the pancakes once and continue cooking 1 to 2 more minutes until the pancakes are cooked through.

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