BH&G 3440
From
Dave Drum@1:3634/12 to
All on Mon Jul 26 06:13:00 2021
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Lemon Souffle Pancakes
Categories: Breads, Fruits, Citrus, Dairy
Yield: 8 Servings
2 c Lightly sweetened red
- raspberries
1 c Maple syrup
1 c All-purpose flour
2 ts Baking powder
2 ts Fine shredded lemon peel
1/4 ts Salt
1 Egg yolk; lightly beaten
3/4 c Milk
1/4 c Butter; melted
3 Egg whites
Butter (opt)
Fresh raspberries (opt)
For raspberry syrup, thaw the 2 cups berries but do not
drain. Place the berries in a food processor or blender.
Cover and process or blend until berries are smooth.
Press berries through a fine-mesh sieve into a small
saucepan. Discard seeds. Cook and stir over medium heat
just until heated through. Stir in maple syrup; set
aside.
To make pancakes, in a medium bowl stir together flour,
baking powder, lemon peel, and salt. Make a well in the
center of flour mixture; set aside. In a small bowl
combine egg yolk, milk, and the 1/4 cup melted butter.
Add egg yolk mixture all at once to flour mixture. Stir
just until moistened (batter should be slightly lumpy).
In a medium mixing bowl beat egg whites with an electric
mixer on medium speed until stiff peaks form (tips stand
straight). Gently fold egg whites into batter, leaving a
few fluffs of egg white. Do not overmix.
For standard-size pancakes, pour 1/4 cup of the batter
onto a hot lightly greased griddle or large heavy
skillet. (Or for mini pancakes, pour about 1 tablespoon
batter onto hot lightly greased griddle or large heavy
skillet.) Cook over medium heat about 2 minutes on each
side or until pancakes are golden brown, turning to
second sides when pancakes have bubbly surfaces and edges
are slightly dry. Serve with raspberry syrup and, if
desired, butter and fresh raspberries.
Makes: 8 (4") or 20 (2") pancakes
Better Homes & Gardens | January 2017
MM Format by Dave Drum - 28 January 2017
Uncle Dirty Dave's Archives
MMMMM
... Try this. I haven't tested it, but I think it will work.
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