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Lemon Soufflé Pancakes with Blueberry Maple Syrup

Yield Makes 8 pancakes; 3 or 4 servings
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.


  • 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

Nutrition 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

How to Make It

  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.