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.

How to Make It

Step 1

In a large bowl, mix flour, sugar, soda, and salt.

Step 2

In a small bowl, whisk together egg yolks, buttermilk, lemon peel, lemon juice, and 2 tablespoons butter.

Step 3

In a deep bowl with a mixer on high speed, whip egg whites until they hold stiff, moist peaks.

Step 4

Pour buttermilk mixture into flour mixture; stir to blend. Add egg whites and fold gently to blend.

Step 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.

Step 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.

Step 7

Serve pancakes with blueberry syrup.

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