Ingredients
2 cups all purpose flour
2 tsp. granulated sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. nutmeg
1/4 tsp. cloves
zest of 1 lemon
1 lemon, juiced
2 cups milk
1 tsp. vanilla
1/4 cup canola oil
2 eggs, separated
1 cup blueberries, chopped strawberries, or chopped apples
melted butter for waffle iron
Preparation
Heat waffle maker if making waffles, or skillet on medium-high heat for making pancakes.
Using a mixer, beat egg whites until they form stiff peaks.
Meanwhile, in a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, spices, and lemon zest.
In another bowl, combine milk, vanilla, lemon juice, egg yolks and oil. Whisk to combine.
Add milk mixture to dry ingredients, mixing just until moistened. Batter will be thick. Add fruit, and mix just until fruit is evenly distributed. Gently fold in egg whites, being careful not to mix too much.
For Waffles: Using a pastry brush, lightly coat the inside of the waffle maker with melted butter. Pour in batter and bake until crispy golden brown.
For Pancakes: Pour batter in 4-6 inch rounds on hot skillet. Turn pancakes when edges begin to look dry and center bubbles. Leave on skillet until bottom of pancake is lightly browned~ it won’t be as brown as the first side. Remove from heat.
Top with real maple syrup, whipped cream, and/or fruit and enjoy!
