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Lemon Souffle Pancakes With Blueberry Maple Syrup

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“Light and lemony with the perfect touch of sweetness. I have modified an old recipe from Sunset magazine to be somewhat less in Calories and Sodium.”
READY IN:
35mins
SERVES:
4-6
YIELD:
10 pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, mix flour, sugar, soda, and salt.
  2. Separate egg yolks from whites.
  3. Blend buttermilk mix with small amount of water in measure cup. When.
  4. lumps disappear, add remaining water and stir. Pour into flour mixture.
  5. and stir to blend.
  6. In a small bowl, whisk together egg yolks, buttermilk, lemon peel, lemon.
  7. juice and 2 tblsp melted butter.
  8. In a deep bowl with mixer on high speed, whip egg whites until they hold.
  9. stiff, moist peaks.
  10. Pour buttermilk mixture into flour and blend.
  11. Add egg whites to flour mixture and fold gently to blend.
  12. In a small sauce pan on low heat, add remaining 2 tblsp of unsalted.
  13. butter, maple syrup and blueberries until warm and butter has melted.
  14. On a buttered hot griddle ovr medium heat, pour batter in 1/3 cup.
  15. portions without touching. Cook until bubbles begin to appear at sides.
  16. and turn over. Keep warm and repeat process for remaining batter.
  17. Serve pancakes with heated blueberry and maple syrup over top.

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