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.
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- Calories: 687
- Calories from fat: 25%
- Protein: 13g
- Fat: 19g
- Saturated fat: 11g
- Carbohydrate: 118g
- Fiber: 2.5g
- Sodium: 897mg
- Cholesterol: 150mg
- 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.
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