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Lemon Souffle Pancakes with Blueberry Maple Syrup

Source of Recipe


Sunset magazine



List of Ingredients



• 2 cups all-purpose flour
  
• 2 Tbsp sugar
  
• 1 tsp baking soda
  
• ½ tsp salt
  
• 2 large eggs, separated
  
• 1½ cups buttermilk
  
• 2 tsp grated lemon peel
  
• 3 Tbsp lemon juice
  
• About ¼ cup melted butter
  
• 1 cup maple syrup
  
• 1 cup blueberries, rinsed
  






Instructions



1. In a large bowl, mix flour, sugar, soda and salt. In a small bowl, whisk together egg yolks, buttermilk, lemon peel, lemon juice and 2 tablespoons butter. In a deep bowl with a mixer on high speed, whip egg whites until they hold stiff, moist peaks. Pour buttermilk mixture into flour mixture; stir to blend. Add egg whites and fold gently to blend.
   
   
2. On a buttered griddle or 10- to 12-inch frying pan over medium heat, pour batter in ½-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.
   
   
3. 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. Serve pancakes with blueberry syrup.
   
   Makes 8 pancakes (3 or 4 servings)