Pan-sized lemon-blackberry pancakes with citr

5 Pancakes

Ingredients

Quantity Ingredient
1¾ cup Milk
¼ cup Fresh lemon juice
2¼ cup Flour
2 teaspoons Baking powder
½ teaspoon Baking soda
3 tablespoons Sugar
½ teaspoon Salt
1 tablespoon Finely minced lemon zest
2 larges Eggs- separated
¼ cup Butter- melted
2 cups 8oz. frozen blackberries
Individual berries not block
Frozen with no sugar
Partially defrosted but firm
Or fresh blackberries
Citrus Syrup, warmed

Directions

Mix together milk and lemon juice in small nonreactive bowl and let stand 10 minutes. Meanwhile, mix together flour, baking powder, baking soda, sugar, salt and lemon zest in large nonreactive bowl.

After the 10 minutes, whisk egg yolks into mixture. Add liquid mixture all at once to flour mixture and stir along with melted butter until just incorporated. Do not overmix - small lumps will remain.

In a clean bowl, whip egg whites until stiff but not dry. Fold half of egg whites into batter to lighten it. Then gently fold in remaining half. Gently fold in berries.

Preheat 10in nonstick skillet over medium heat, depending upon stove. When water drops splatter pan is ready. Ladle 1C batter into pan being sure to get even amount of berries in each pancake and move berries around to evenly distribute. Pancake should be pan sized.

Turn pancake when puffed and golden brown and multiple bubbles have appeared. Be sure pancake has had enough time to set before turning, since larger pancakes take longer to cook through in center.

Cook on the other side until golden and cooked through in center.

Serve immediately with a drizzle of warmed Citrus Syrup.

Citrus Syrup 1C water, 2C sugar, 1/3C fresh lemon juice and 2 Tb grated lemon zest.

Heat water and sugar in heavy bottom nonreactive saucepan over medium heat and stir to dissolve sugar. When completely dissolved, increase heat to high. When syrup comes to a boil, cover pan and start timing immediately. Boil syrup for about 3 minutes. Uncover and add lemon juice and zest. Continue boiling, uncovered for about 3 minutes longer or until syrupy. If syrup is too thick when reaheating thin with a little water. If too thin boil 1 to 2 minutes to reduce. Makes 1½ Cups.

From Ft. Lauderdale Sun-Sentinel Feb. 6, 1997 Typed for you by Kim Reese

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