Lemon Soufflé Pancakes with Blueberry Maple Syrup

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.



Makes 8 pancakes; 3 or 4 servings

Recipe from


Nutritional Information

Calories 687
Caloriesfromfat 25 %
Protein 13 g
Fat 19 g
Satfat 11 g
Carbohydrate 118 g
Fiber 2.5 g
Sodium 897 mg
Cholesterol 150 mg


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


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.


Carolyn Kane, Daly City, California,

August 1999
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