Lemon macaron pancakes

Pancakes American cuisine

Made with almond meal and whipped egg whites, these pancakes are unbelievably light and delicate and rich at the same time. They don't even need syrup. You can modify the ratio of almond meal to wheat flour. Another 1/4 cup of flour will make the pancakes easier to cook -- they will cohere better -- but they will commensurately become more like "regular" pancakes. I came up with this as a variation of my Daddy's Pancakes recipe. If you make it as I explain, it is quickly prepared with a minimum of dishwashing. You don't want to start off your day with a long, dirty project!