Lemon Souffle Pancakes with Blueberry Maple Syrup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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As a professional chef, Sunset reader Carolyn Kane works most weekends. But on one rare free Sunday morning, she offered her fiancé a choice of dishes for brunch: Austrian crêpes, corn clafouti with smoked salmon, or frittata with goat cheese and artichokes. His answer: All I really want is good old-fashioned blueberry pancakes with maple syrup. This is what she served, and he's now her husband. Ingredients:
2 cups all-purpose flour |
2 tablespoons sugar |
1 teaspoon baking soda |
1/2 teaspoon salt |
2 large eggs, separated |
1 1/2 cups buttermilk |
2 teaspoons grated lemon peel |
3 tablespoons lemon juice |
1/4 cup (1/8 lb.) melted butter or margarine |
1 cup maple syrup |
1 cup blueberries, rinsed |
Directions:
1. In a large bowl, mix flour, sugar, soda, and salt.
2. In a small bowl, whisk together egg yolks, buttermilk, lemon peel, lemon juice, and 2 tablespoons butter.
3. In a deep bowl with a mixer on high speed, whip egg whites until they hold stiff, moist peaks.
4. Pour buttermilk mixture into flour mixture; stir to blend. Add egg whites and fold gently to blend.
5. On a buttered griddle or 10- to 12-inch frying pan over medium heat, pour batter in 1/2-cup portions, without portions touching. Cook until golden brown on each side, turning once, 4 to 5 minutes total. Keep warm. Repeat to cook remaining pancakes.
6. Meanwhile, in a 1- to 2-quart pan over medium heat, combine 2 tablespoons butter, syrup, and blueberries. Heat, stirring occasionally, until butter melts, about 3 minutes.
7. Serve pancakes with blueberry syrup.
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