Lemon Soufflé Pancakes With Blueberry Maple Syrup Recipe

Name: Lemon Soufflé Pancakes With Blueberry Maple Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

1212

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups all-purpose flour, 2 tablespoons sugar, 1 teaspoon baking soda, 1/2 teaspoon salt, and more.

Yes, Lemon Soufflé Pancakes With Blueberry Maple Syrup falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Soufflé Pancakes With Blueberry Maple Syrup

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