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1
Mix together milk and lemon juice in small nonreactive bowl and let stand 10 minutes.
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2
Meanwhile, mix together flour, baking powder, baking soda, sugar, salt and lemon zest in large nonreactive bowl.
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3
After the 10 minutes, whisk egg yolks into mixture.
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4
Add liquid mixture all at once to flour mixture and stir along with melted butter until just incorporated.
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5
Do not overmix, small lumps will remain.
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6
In a clean bowl, whip egg whites until stiff but not dry.
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7
Fold half of egg whites into batter to lighten it.
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8
Then gently fold in remaining half.
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9
Gently fold in berries.
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10
Preheat 10 inch nonstick skillet over medium heat, depending upon stove.
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11
When water drops splatter pan is ready.
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12
Ladle 1C batter into pan being sure to get even amount of berries in each pancake and move berries around to evenly distribute.
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13
Pancake should be pan sized.
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14
Turn pancake when puffed and golden brown and multiple bubbles have appeared.
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15
Be sure pancake has had enough time to set before turning, since larger pancakes take longer to cook through in center.
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16
Cook on the other side until golden and cooked through in center.
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17
Serve immediately with a drizzle of warmed Citrus Syrup.
