Print Recipe

Lemon Soufflé Pancakes

RG

Ingredients



Instructions

  1. In a large bowl, mix flour, sugar, baking 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.

Yield: 8 pancakes, or 4 servings

Per serving: 687 calories; 19 g fat (11 g saturated fat; 25 percent calories from fat); 118 g carbohydrates; 150 mg cholesterol; 897 mg sodium; 13 g protein; 2.5 g fiber

Source: Sunset magazine


Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.