In a bowl, combine the cream cheese with the lemon zest and juice. Season with freshly cracked black pepper and set aside until needed.
Sift the flour, baking powder, herbs and 1/4 tsp salt into a large mixing bowl and make a well in the centre.
Add the egg yolks and half the milk. Using a fork, gently stir to combine, drawing in the flour from the sides of the bowl. Add the remaining milk and continue mixing to form a completely smooth batter.
In a separate bowl, whisk the egg whites, using an electric whisk, until stiff peaks form. Using a large, metal spoon, gently fold the egg whites into the batter, being careful not to knock the air out.
Put a large, nonstick frying pan over a medium-high heat and lightly brush with a little butter to grease. Spoon 4 generous tbsp of batter into the pan to make 4 separate pancakes – space them out as they will spread a little. Cook for 1 minute, until bubbles rise to the surface, then turn and cook for a further 30 seconds–1 minute. Transfer to a warm plate, covered with a tea towel. Repeat to make 16 pancakes.
To serve, arrange 4 pancakes on each plate with some sliced avocado and tomatoes. Top with a dollop of the lemon cream cheese and scatter with a little extra lemon zest.
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