LEMON SOUFFLÉ PANCAKES Feather-light and low in fat, these citrus-flavored pancakes are the brunch choice for summer days when your skin is salt-licked and a little feverish. Pile them with fruit in season and sweeten with sugar syrup or a dusting of icing sugar. 3/4 cup buttermilk 2 egg yolks 2 tablespoons lemon juice 3 teaspoons grated lemon zest 1 teaspoon vanilla essence 25g unsalted butter, melted 3/4 cup plain all-purpose flour 1 teaspoon baking powder 3 tablespoons caster (superfine) sugar A pinch of salt 2 egg whites TO SERVE 200g strawberries, halved 1 tablespoon honey Confectioners' sugar

Place buttermilk, egg yolks, lemon juice and zest, and vanilla essence in a bowl and stir until combined. Add the melted butter and mix well.

Sift flour, baking powder, caster sugar and salt into a large bowl. Make a well in the center and gradually stir in the buttermilk mixture until the dry ingredients are just moistened, being careful not to overmix.

Place the egg whites in a dry, clean bowl and beat until soft peaks form. Gently fold the egg whites into the batter, using a large metal spoon.

Melt a small portion of butter in a nonstick frying pan over medium heat and drop 2 tablespoons of batter per cake into the pan. Cook the cake until golden brown on the underside and looking dry at the edges, then turn and cook the other side. Transfer to a plate and keep warm while cooking remaining butter.

Toss the fresh strawberries with honey and a light dusting of icing sugar. Dust lemon soufflé cakes with icing sugar before serving with the strawberries.

Serves 4.

NOTE: In many recipes strawberries are macerated in sugar, which tends to turn them a mushy brown. Using honey instead intensifies their red ripeness.

Bills - Breakfast, Lunch + Dinner, Bill Granger