Lemon Souffle Pancakes With Blueberry Maple Syrup
- Ready In:
- 35mins
- Ingredients:
- 12
- Yields:
-
10 pancakes
- Serves:
- 4-6
ingredients
- 473.18 ml all-purpose flour
- 29.58 ml sugar
- 4.92 ml baking soda
- 2.46 ml salt
- 2 large eggs
- 73.94 ml buttermilk, mix
- 354.88 ml water
- 9.85 ml lemon peel, grated
- 44.37 ml lemon juice
- 59.16 ml unsalted butter
- 177.44 ml maple syrup
- 236.59 ml blueberries, rinsed
directions
- In a large bowl, mix flour, sugar, soda, and salt.
- Separate egg yolks from whites.
- Blend buttermilk mix with small amount of water in measure cup. When.
- lumps disappear, add remaining water and stir. Pour into flour mixture.
- and stir to blend.
- In a small bowl, whisk together egg yolks, buttermilk, lemon peel, lemon.
- juice and 2 tblsp melted butter.
- In a deep bowl with mixer on high speed, whip egg whites until they hold.
- stiff, moist peaks.
- Pour buttermilk mixture into flour and blend.
- Add egg whites to flour mixture and fold gently to blend.
- In a small sauce pan on low heat, add remaining 2 tblsp of unsalted.
- butter, maple syrup and blueberries until warm and butter has melted.
- On a buttered hot griddle ovr medium heat, pour batter in 1/3 cup.
- portions without touching. Cook until bubbles begin to appear at sides.
- and turn over. Keep warm and repeat process for remaining batter.
- Serve pancakes with heated blueberry and maple syrup over top.
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