Monday, August 27, 2007

Lemon Souffle Pancakes

From The Boothby Inn LLC

Erie, Pennsylvania


2 cups frozen lightly sweetened red raspberries

1 cup maple syrup

1 cup all-purpose flour

2 tsp baking powder

2 tsp finely shredded lemon peel

1/4 tsp salt

1 egg yolk

1/4 cup butter, melted

3/4 cup milk

3 egg whites

butter (optional)

fresh raspberries (optional)


To make raspberry syrup, thaw berries, but do not drain. Place the berries in a blender container or food processor bowl. Cover and blend or process until berries are smooth. Press berries through a fine mesh sieve into a small saucepan. Discard seeds. Cook and stir juice over medium heat until just heated through. Stir in maple syrup, set aside.
To make pancakes, in a medium mixing bowl stir together flour, baking powder, lemon peel and salt. Make a well in the center of the flour mixture; set aside. In a small mixing bowl beat egg yolk slightly. Stir in melted butter and milk. Add egg yolk mixture. Stir just until moistened (butter should be lumpy).
In another medium mixing bowl beat egg whites with an electric mixer at medium speed until stiff peaks form (tips stand straight). Gently fold egg whites into flour mixture, leaving a few fluffs of egg white. Do not over mix.

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