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Lemon Souffle Pancakes


2 cups all-purpose flour
2 tablespoon sugar
1 tsp baking soda
1 tsp salt
2 eggs separated
1 cups buttermilk
4 tablespoon butter divided
2 tsp grated lemon zest
3 tablespoon lemon juice
1 cup maple syrup
1 cup blueberries

In a large bowl, mix flour, sugar, soda and salt. In a small bowl, whisk together egg yolks, buttermilk, lemon zest, lemon juice and 2 tablespoon melted butter. In electric mixer whip egg whites until they hold moist, stiff peaks. Pour buttermilk mixture into flour mixture and stir. Add egg whites and fold in gently to blend. On buttered grill or in skillet spoon in batter to size of pancakes you prefer and cook. Meanwhile in medium saucepan combine 2 tablespoon butter, blueberries and syrup and heat, stirring occasionally. Serve syrup over pancakes.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.