Pan-Sized Lemon-Blackberry Pancakes With Citr
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Pan-Sized Lemon-Blackberry Pancakes With Citr
  Pancakes    Breakfast  
Last updated 6/12/2012 12:47:36 AM. Recipe ID 8383. Report a problem with this recipe.
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      Title: Pan-sized lemon-blackberry pancakes with citr
 Categories: Breakfast, Fruits
      Yield: 5 Pancakes
 
  1 3/4 c  Milk
    1/4 c  Fresh lemon juice
  2 1/4 c  Flour
      2 ts Baking powder
    1/2 ts Baking soda
      3 tb Sugar
    1/2 ts Salt
      1 tb Finely minced lemon zest
      2 lg Eggs- separated
    1/4 c  Butter- melted
      2 c  8oz. frozen blackberries
           Individual berries not block
           Frozen with no sugar
           Partially defrosted but firm
           Or fresh blackberries
           Citrus Syrup, warmed
 
  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
    1 1/2    Cups.
  
  From Ft. Lauderdale Sun-Sentinel Feb. 6, 1997 Typed for you by Kim
  Reese
 




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Recipe ID 8383 (Apr 03, 2005)

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