Its the weekend! That means leisurely breakfasts and an extra cup of coffee.
Don't go out for brunch on Sunday... make Lemon Souffle Pancakes and Blueberry Syrup. I think I originally saw this recipe in Sunset magazine. The souffle part comes from the extra step of beating the egg whites and folding them into the pancake mixture. Instead of heavy, dense pancakes, you get heavenly light, lemon-y bites!
We've tweaked the original recipe a bit to make the lemon taste stand out. Its even better if you have your own lemons, but if you aren't so fortunate, just pick fresh citrus from a local fruit stand, if possible.
2 c. flour
2 T. sugar
1 t. baking soda
1/2 t. salt
1 c. fresh blueberries
1 fresh lemon (For a sweeter taste, pick a Meyer Lemon): from this you will need 1 T. grated lemon peel and 3-4 T. lemon juice
2 eggs (separate yolk from whites - you need both parts)
1 1/2 c. buttermilk
4 T. melted butter (divided)
1 c. maple syrup
For another interesting breakfast idea, check out this White Chocolate and Blueberry Pancake recipe!
In a medium bowl, mix dry ingredients together and set aside.
Take the lemon and roll it gently on the counter, pressing firmly on the top. This will help release the juices. Before juicing the lemon, use a small grater and peel 1 tablespoon of the zest. Reserve. Cut lemon in half and use a juicer (or you can just squeeze over a small bowl) to get several tablespoons of juice.
Now, mix together the zest, lemon juice, egg yolks, buttermilk and 2 T. butter, melted.
In a deep mixing bowl, beat egg whites with a mixer on high speed until stiff.
Add buttermilk mixture to the flour mixture. Fold in egg whites.
Preheat a griddle to 350 degrees. Use cooking spray or butter to grease beforehand. Pour batter, 1/4 c. at a time into portions. Cook 2-3 minutes on each side. Watch carefully!
Over medium-low heat, combine 2 T. butter, maple syrup and blueberries. Heat about 3 minutes, stirring constantly. Serve blueberry syrup with lemon souffle pancakes and enjoy!