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    You are in: Home / Recipes / Lemon Souffle Pancakes With Blueberry Maple Syrup Recipe
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    Lemon Souffle Pancakes With Blueberry Maple Syrup

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    30 mins

    5 mins

    miswisk's Note:

    Light and lemony with the perfect touch of sweetness. I have modified an old recipe from Sunset magazine to be somewhat less in Calories and Sodium.

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    My Private Note

    Ingredients:

    Serves: 4-6

    Yield:

    pancakes

    Units: US | Metric

    Directions:

    1. 1
      In a large bowl, mix flour, sugar, soda, and salt.
    2. 2
      Separate egg yolks from whites.
    3. 3
      Blend buttermilk mix with small amount of water in measure cup. When.
    4. 4
      lumps disappear, add remaining water and stir. Pour into flour mixture.
    5. 5
      and stir to blend.
    6. 6
      In a small bowl, whisk together egg yolks, buttermilk, lemon peel, lemon.
    7. 7
      juice and 2 tblsp melted butter.
    8. 8
      In a deep bowl with mixer on high speed, whip egg whites until they hold.
    9. 9
      stiff, moist peaks.
    10. 10
      Pour buttermilk mixture into flour and blend.
    11. 11
      Add egg whites to flour mixture and fold gently to blend.
    12. 12
      In a small sauce pan on low heat, add remaining 2 tblsp of unsalted.
    13. 13
      butter, maple syrup and blueberries until warm and butter has melted.
    14. 14
      On a buttered hot griddle ovr medium heat, pour batter in 1/3 cup.
    15. 15
      portions without touching. Cook until bubbles begin to appear at sides.
    16. 16
      and turn over. Keep warm and repeat process for remaining batter.
    17. 17
      Serve pancakes with heated blueberry and maple syrup over top.

    Ratings & Reviews:

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    Nutritional Facts for Lemon Souffle Pancakes With Blueberry Maple Syrup

    Serving Size: 1 (217 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 574.5
     
    Calories from Fat 133
    23%
    Total Fat 14.8 g
    22%
    Saturated Fat 8.2 g
    41%
    Cholesterol 124.2 mg
    41%
    Sodium 673.7 mg
    28%
    Total Carbohydrate 100.9 g
    33%
    Dietary Fiber 2.7 g
    10%
    Sugars 47.1 g
    188%
    Protein 10.6 g
    21%

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