Awhile ago, I was cooking one of my family's breakfast-for-dinner dinners; bacon, omelet, pancakes etc. for the evening meal. We were low on eggs, though, and I spaced out and used all six in the omelet. Crap, I needed two of those for the pancake batter, I thought. I'll have to make toast instead. Wait! Don't we have some frozen egg whites left over from Christmas cookie making? (Spritz only use yolks.) I rooted around in the freezer, found a baggie full of translucent, pale yellow frozen stuff and returned triumphantly to the kitchen. I thawed it and dumped it into the batter...noticed that the fluid was a lot less viscous than egg whites ought to be...and then the batter curdled. Turns out it was a baggie of frozen lemon juice.
I cooked the pancakes anyway, and offered the first few to my Mom. "No, they're interesting!" she cried in that bright false voice she uses to keep her children from feeling like complete fatheads. "Let's eat them anyway!" They were lousy, and fell apart when you tried to flip them. By god, we ate them anyway, though. There weren't even any left over.
I have to admit, though; with some alterations they could be good. Use eggs AND lemon juice, then add some savory spices like onion and garlic, then eat them with a stew of sorts? Like moo-shu pancakes. They were definitely not sweet or cloying, potentially tasty in a weird way.