Lemon Souffle Pancakes With Blueberry Maple Syrup

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READY IN: 35mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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