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Pan-Size Lemon Blackberry Pancakes with Citrus Syrup

Source of Recipe


Kathy Casey






List of Ingredients



• 1-3/4 cups milk
  
• 1/4 cup fresh lemon juice
  
• 2-1/4 cups flour
  
• 2 tsp baking powder
  
• 1/2 tsp baking soda
  
• 3 Tbsp sugar
  
• 1/2 tsp salt
  
• 1 Tbsp finely minced lemon zest
  
• 2 eggs, separated
  
• 1/2 stick (4 Tbsp) butter, melted
  
• 2 cups (8 ounces) frozen blackberries, partly defrosted but still firm (see note)
  
• Citrus syrup, warmed (recipe follows)
  






Instructions



1. Mix milk and lemon juice together in a small bowl and let stand 10 minutes. Meanwhile, in a large bowl, mix together flour, baking powder, baking soda, sugar, salt and lemon zest.
   
   
2. When milk and lemon juice have stood for 10 minutes, whisk the egg yolks into it. Then add liquid mixture all at once to flour mixture and stir in along with the melted butter until just incorporated. Do not overmix; some small lumps will remain.
   
   
3. Whip the egg whites until stiff but not dry. Fold half of the egg whites into the batter to lighten it. Then gently fold in the remaining half. Gently fold in berries.
   
   
4. Preheat a 10-inch nonstick skillet over medium heat. To test pan, sprinkle with a few drops of water. If they "skittle around," the heat should be just about right. Ladle 1 cup batter into pan, being sure to get an even amount of berries for each pancake, moving berries around to distribute evenly in pancake. Pancake should be pan-size.
   
   
5. Turn pancake when puffed and golden brown, and multiple bubbles have appeared. Be sure that the pancakes has had enough time to set before turning, since larger pancakes take longer to cook through in the center. Cook on other side until golden and done all the way through. Serve immediately with a drizzle of warmed Citrus Syrup.
   
   Makes 5 to 6 pan-sized pancakes.
   
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   CITRUS SYRUP
   
   • 1 cup water
   • 2 cups sugar
   • 1/3 cup fresh lemon juice
   • 2 Tbsp lemon zest strands
   
   In a heavy-bottom saucepan, combine water and sugar and set on medium heat. Stir to dissolve sugar. When sugar is completely dissolved, turn heat to high. When syrup comes to a boil, cover the pan and start timing immediately. Boil syrup about 3 minutes. Uncover, and add lemon juice and zest. Continue boiling, uncovered, about 3 more minutes, or until syrupy.
   
   Makes 1-1/2 cups.
   
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   NOTES
   
   • Be sure to use individual frozen blackberries with no added sugar. This recipe is also great with fresh raspberries in the summer.
   
   • Adjust heat as needed when cooking pancakes this large. You need to get a good but slow browning to get the pancake cooked all the way through in the center.
   
   • If you have an older, more worn nonstick skillet, you may need to lightly oil the pan before using.