Lemon Souffle Pancakes with Blueberry Maple Syrup

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By Shannon O'Donnell

As I sat whipping the dang egg whites for these pancakes with a fussing 4-month-old baby and her two brawling big brothers in the background, I thought, "why on earth did I choose to make these?  How did I ever have the time?"  

I always keep notes on the recipes I've made, and the last time I made these was apparently c. 2004.  Ah.  Pre-kids.  The things I could pull off pre-kids!  My notes went on to say how delectable these were, and once this batch was finished, I understood why I'd gushed about them:  they are DECADENT.  With a fluffy, melt-in-your-mouth texture and light lemon flavor, they blow the instant version clean out of the water.  However, if you have small children to contend with, you might as well save the time and just make the quickie kind for the next few years.  YOU may be able to tell the difference between these and the Bisquick flapjacks, but they probably won't have a clue...!

 

LEMON SOUFFLE PANCAKES WITH BLUEBERRY MAPLE SYRUP
 
Ingredients:
 
2 cups flour
2 T sugar
1 tsp baking soda
½ teaspoon salt
2 eggs, separated
1 ½ cups buttermilk
2 tsp grated lemon peel
3 T fresh lemon juice
¼ cup melted butter
1 cup maple syrup
1 cup blueberries, rinsed
Powdered sugar
 
Directions:
 
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 T melted butter.
3.      In a deep bowl with a mixer on high speed, whip the egg whites until they hold stiff peaks.
4.      Pour buttermilk mixture into flour mixture; stir to blend.  Add egg whites and fold in gently (don’t overwork…you want these to have an ‘airy’ quality).
5.      On a buttered griddle or large frying pan over medium heat, pour batter in ¼ cup to ½ cup portions without pancakes touching.  Cook until golden on each side, turning once, 4 to 5 minutes total.  Keep on warm plate.  Repeat to use all of batter.
6.      Meanwhile, in a 2 quart pan over medium heat, combine remaining butter, syrup and blueberries, stirring occasionally until warm.
7.      Serve together.  Yum!
 
Makes 8-12 pancakes, serving about 4.

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About Shannon

Shannon

When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.

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