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Pan-Sized Lemon-Blackberry Pancakes With Citrus Syrup

Pan-Sized Lemon-Blackberry Pancakes With Citr recipe image
These American-style breakfast pancakes are light and airy, thanks to whipped egg whites, and bursting with the tart-sweet flavor of fresh or frozen blackberries. The batter is infused with lemon zest and juice for a bright citrus note. Serve them immediately with a warm, homemade citrus syrup made from sugar, lemon juice, and zest.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 308
Dietary: Vegetarian
Description
These American-style breakfast pancakes are light and airy, thanks to whipped egg whites, and bursting with the tart-sweet flavor of fresh or frozen blackberries. The batter is infused with lemon zest and juice for a bright citrus note. Serve them immediately with a warm, homemade citrus syrup made from sugar, lemon juice, and zest.
Directions
  1. 1
    Combine milk and lemon juice in a small nonreactive bowl and let stand for 10 minutes to create buttermilk.
  2. 2
    Meanwhile, mix together flour, baking powder, baking soda, sugar, salt, and lemon zest in a large nonreactive bowl.
  3. 3
    After the 10 minutes, whisk egg yolks into the milk mixture.
  4. 4
    Add the liquid mixture all at once to the flour mixture and stir along with the melted butter until just incorporated. Do not overmix; small lumps will remain.
  5. 5
    In a clean bowl, whip egg whites until stiff but not dry.
  6. 6
    Fold half of the egg whites into the batter to lighten it, then gently fold in the remaining half.
  7. 7
    Gently fold in the blackberries.
  8. 8
    Preheat a 10-inch nonstick skillet over medium heat. When water drops splatter, the pan is ready.
  9. 9
    Ladle about 1 cup of batter into the pan, ensuring an even distribution of berries. The pancake should be pan-sized.
  10. 10
    Turn the pancake when puffed, golden brown, and multiple bubbles have appeared. Be sure it has set before turning, as larger pancakes take longer to cook through in the center.
  11. 11
    Cook on the other side until golden and cooked through in the center.
  12. 12
    For the Citrus Syrup: Heat water and sugar in a heavy-bottomed nonreactive saucepan over medium heat, stirring to dissolve the sugar.
  13. 13
    When completely dissolved, increase heat to high. When the syrup comes to a boil, cover the pan and start timing immediately.
  14. 14
    Boil the syrup for about 3 minutes.
  15. 15
    Uncover and add lemon juice and zest.
  16. 16
    Continue boiling, uncovered, for about 3 minutes longer or until syrupy.
  17. 17
    If syrup is too thick when reheating, thin with a little water. If too thin, boil 1 to 2 minutes to reduce.
  18. 18
    Serve pancakes immediately with a drizzle of warmed Citrus Syrup.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 308kcal
% Daily Value *
Total Fat 8.0g13%
Saturated Fat 4.1g21%
Cholesterol 88mg30%
Sodium 1196mg50%
Total Carbohydrate 48.7g17%
Dietary Fiber 1.5g6%
Sugars 7.2g
Protein 9.5g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: american, breakfast, pancakes, blackberries, lemon, citrus syrup, vegetarian, berries, flour, eggs, buttermilk, skillet, weekend, brunch, fruit, fluffy, homemade, pan-sized
Read it online: https://www.chefs-mate.com/recipe/pan-sized-lemon-blackberry-pancakes-with-citr/