4 lg. eggs
4 tbsp. sugar
1/2 tsp. salt
2/3 c. light cream
1/3 c. sour cream
2 tsp. lemon juice (fresh)
2 tsp. grated lemon zest
1/2 tsp. vanilla
1/2 c. unbleached flour
1/3 c. whole wheat flour
1 tsp. baking soda

Beat 1 whole egg with 3 egg yolks. Add sugar and salt; beat another 4 minutes. Add the creams, juice, zest and vanilla; beat 1 more minute. Sift remaining ingredients into another bowl. Reserve.

Beat the 3 egg whites stiff enough to hold soft peaks. Now, whip the dry ingredients into the liquids, then gently but thoroughly fold in the egg whites. Cook immediately on hot griddle. Makes about 24 (5 inch) cakes.

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