Lemon Souffle Pancakes
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
Fresh raspberries, optional
To make raspberry syrup, thaw berries but do not drain. Place the berries in a blender container; cover and blend 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 flour mixture; set aside. In a small mixing bowl beat egg yolk slightly. Stir in melted butter and milk. Add egg yolk mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy).
In another medium mixing bowl, beat egg whites with an electric mixer at medium speed until stiff peaks form. Gently fold egg whites into flour mixture, leaving a few fluffs of egg white. Do not over-mix.
For standard-size pancakes, pour 1/4 cup batter onto hot, lightly greased griddle or heavy skillet. Cook over medium heat 2 minutes per side or until pancakes are golden brown. Turn to second side when pancakes have bubbly surfaces and edges are slightly dry. Repeat with remaining batter.
Serve warm with raspberry syrup, butter, and fresh raspberries, if desired.
Makes 8 (4-inch) pancakes.
Better Homes & Gardens, April 2001