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These are breakfast pancakes summer-style, ridiculously light, and lemony somehow even without the addition of lemon. If you imagine the flavour of cheesecake combined with a texture that's best, if wordily, described as a kind of souffled griddle cake, you're somewhere near getting the measure of these. My tip, however, if to cut to the chase and make them yourself. Serve, outside if weather and property ownership permits, with some chopped ripe strawberries, partially crushed with a fork, tumbling on top. There is a vocal syrup-dousing contingent in my house, but in my view it mars their fabulous delicacy and, besides, the accompanying fruit allows you to delude yourself that these are healthy.