I Sugges this Recipes

To all those who expressed interest in testing recipes for a possible cookbook.

Im still looking for recipe reviews! The hope is that there will be a more-or-less completed manuscript by September, which is getting to be not that far away. Time to get those reviews in, if you are still interested.

I was recently commissioned to do a video recipe demo for About.com on the topic of "folding." Of course, this culinary technique is most commonly preformed when introducing egg whites into some type of batter. I was going to show "folding" using some sort of soufflé recipe, but since I already had a cheese soufflé recipe clip on the blog, I decided to use it on something much more common, the humble pancake. 
Every homemade pancake recipe, and almost every store-bought mix, calls for eggs. In almost every case the eggs are simply mixed into the batter and the recipe relies on the baking powder to make the pancakes rise. This is usually fine, but if you use the little extra step of separating the eggs and beating the egg whites, you will create "soufflé" pancakes that will rise to a whole other level...literally. By "folding" in the stiff egg whites, you are introducing millions of tiny air bubbles that expand when the pancake is flipped. As you will see in the video, the site of the pancake rising in the pan is pure magic. Well, actually its pure physics, but people like magic better than physics.
So, Im not sure if this is a "folding" video with a bonus pancake recipe, or a pancake demo with a bonus cooking technique included. But, who cares, youre making soufflé pancakes! By the way, this trick will work for any pancake mix that calls for eggs. Enjoy!
Ingredients: 3/4 teaspoon lemon zest 1 tablespoon baking powder 1 teaspoon salt 1 tablespoon sugar 1 tablespoon lemon juice 1/4 teaspoon baking soda 1/3 cup vegetable oil 2 cups milk 2 eggs, seperated