LEMON SOUFFLE PANCAKES WITH BLUEBERRY MAPLE SYRUP
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.
Provided by miswisk
Categories Breakfast
Time 35m
Yield 10 pancakes, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, mix flour, sugar, soda, and salt.
- Separate egg yolks from whites.
- Blend buttermilk mix with small amount of water in measure cup. When.
- lumps disappear, add remaining water and stir. Pour into flour mixture.
- and stir to blend.
- In a small bowl, whisk together egg yolks, buttermilk, lemon peel, lemon.
- juice and 2 tblsp melted butter.
- In a deep bowl with mixer on high speed, whip egg whites until they hold.
- stiff, moist peaks.
- Pour buttermilk mixture into flour and blend.
- Add egg whites to flour mixture and fold gently to blend.
- In a small sauce pan on low heat, add remaining 2 tblsp of unsalted.
- butter, maple syrup and blueberries until warm and butter has melted.
- On a buttered hot griddle ovr medium heat, pour batter in 1/3 cup.
- portions without touching. Cook until bubbles begin to appear at sides.
- and turn over. Keep warm and repeat process for remaining batter.
- Serve pancakes with heated blueberry and maple syrup over top.
Nutrition Facts : Calories 574.6, Fat 14.9, SaturatedFat 8.3, Cholesterol 124.3, Sodium 673.7, Carbohydrate 101, Fiber 2.7, Sugar 47.2, Protein 10.7
LEMON & RICOTTA PANCAKES WITH BLUEBERRY MAPLE SYRUP
Whip up these light and fluffy pancakes flavoured with lemon. They're gorgeous drizzled with blueberry syrup, and are a delicious brunch centrepiece
Provided by Ailsa Brown
Categories Breakfast, Brunch
Time 40m
Number Of Ingredients 9
Steps:
- Combine the ricotta, egg yolks and milk in a bowl. In a second bowl, whisk the egg whites to stiff peaks. Add the flour, baking powder, lemon zest and juice and a large pinch of salt to the ricotta mixture, then stir in a small spoonful of the egg whites. Fold in the remaining egg whites in batches using a large metal spoon until there are no big lumps (there should be a few smaller lumps of egg whites visible).
- Heat the oil in a large non-stick frying pan over a medium heat and add a couple of heaped tablespoons of the batter, carefully spreading it into a circle using the back of the spoon. Cook for 2-3 mins on each side until golden, transferring them to a plate and covering with a tea towel to keep warm as you go.
- To make the blueberry maple syrup, tip the blueberries and maple syrup into a small pan and warm gently over a low heat until the blueberries have completely burst, around 8-10 mins. Serve the pancakes in small stacks drizzled with the blueberry syrup.
Nutrition Facts : Calories 437 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 20 grams protein, Sodium 0.86 milligram of sodium
LEMON SOUFFLE PANCAKES
Make and share this Lemon Souffle Pancakes recipe from Food.com.
Provided by Mysterygirl
Categories Breakfast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, beat the egg whites until stiff but not dry.
- Reserve.
- In a food processor or blender, combine the egg yolks, cottage or ricotta cheese, oil, sugar, salt, lemon juice and zest (if using), baking powder, and flour and blend until smooth.
- Fold in the egg whites.
- Meanwhile, heat a nonstick griddle or large, heavy skillet over medium-high heat, then lightly brush with melted butter or oil or spray with oil.
- Pour the batter, about ¼ cup for each pancake, onto the cooking surface.
- Cook until the tops are bubbly, then turn and cook until the bottoms are browned.
- Serve hot with your favorite toppings.
Nutrition Facts : Calories 316.1, Fat 15.7, SaturatedFat 3.1, Cholesterol 217.5, Sodium 812.1, Carbohydrate 24.2, Fiber 0.6, Sugar 5, Protein 18.8
CORNMEAL PANCAKES WITH BLUEBERRY MAPLE SYRUP
This recipe is a unique twist on an everyday breakfast favorite. My friend found this recipe in the Food Network Kitchen's Cookbook, and was just dying to try it. I think the blueberry syrup would be great on ANY pancakes, even if you don't have the extra time to make these
Provided by Kozmic Blues
Categories Breakfast
Time 20m
Yield 16 pancakes
Number Of Ingredients 17
Steps:
- Preheat oven to 200 degrees.
- Whisk flour, cornmeal, brown sugar, baking powder, salt, baking soda and nutmeg in a large bowl.
- In another bowl, whisk egg yolks with buttermilk, milk, melted butter, and vanilla extract.
- Combine the wet and dry ingredients to make a thick batter, be sure not to overmix.
- Whip egg whites until they have soft peaks.
- Fold the whipped egg whites into the batter.
- Heat a large nonstick skillet over medium heat.
- Lightly coat the surface with butter.
- Pour about 1/4 cup of the batter into the skillet for each pancake.
- Cook until bubbles break the surface of the pancakes and the undersides are golden brown.
- Flip pancakes and cook for another minute or so on the other side.
- Keep cooked pancakes warn on baking sheet in the oven while you cook the rest.
- Serve pancakes with warm blueberry syrup.
- For the syrup:.
- toss the blueberries and maple syrup in a small saucepan.
- Add cinnamon stick and cook over high heat until boiling and blueberries begin to pop, about 5 minutes.
- Remove from heat, remove cinnamon stick, and whisk in butter and lemon juice.
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