you must make these.
i consider myself a pancake connoisseur, and this, dear reader, was one of the best i've ever tasted. so good, in fact, that i've included the recipe so that you, too, can take little (or big) bites of heaven.
we made rather large pancakes, and this amount of batter gave us four lovely ones. For more than two people, i'd double this.
Lemon Souffle Pancakes
2 cups frozen, lightly sweetened red raspberries
1 cup maple syrup
1 cup all-purpose flour
2 tsp baking powder
2tsp 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 the syrup, thaw the berries but do not drain. Place them in a blender container; cover and blend until berries are smooth. Press them 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 mixture; set aside. In a small mixing bowl beat egg yolk slightly. Stir in melted butter and milk. Add the 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 them into the flour mixture, leaving a few fluffs of egg whites. Do not over mix.
For standard-sized 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 that are slightly dry.
Serve warm with raspberry syrup, butter and fresh raspberries (if you desire.)