Recipe

Lemon Soufflé Pancakes With Blueberry Maple Syrup Recipe

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Ingredients

Directions

Step #1 In a large bowl, soda, mix flour, sugar, & salt.
Step #2 In a small bowl, buttermilk, whisk together egg yolks, lemon juice, lemon peel, & 2 tbsps butter.
Step #3 In a deep bowl with a mixer on high speed, whip egg whites until they hold stiff, moist peaks.
Step #4 Pour buttermilk mixture into flour mixture; stir this to mix.
Step #5 Add egg whites & fold carefully to mix.
Step #6 On a buttered griddle or 10- to 12-inch frying pan over med-heat/flame, pour batter in 1/2-c portions, without portions touching.
Step #7 Cook until golden brown on each side, turning once, 4 to 5 mins total.
Step #8 Keep warm.
Step #9 Repeat to cook remaining pancakes.
Step #10 Meanwhile, syrup, in a 1- to 2-quart pan over med-heat/flame, mix 2 tbsps butter, & blueberries.
Step #11 Heat, until butter melts, stirring every once in awhile, about 3 mins.
Step #12 Serve pancakes with blueberry syrup.
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