Pan-Sized Lemon-Blackberry Pancakes
Submitted by jkellog6
Pan-sized lemon blackberry pancakes are giant skillet pancakes built from buttermilk-style batter with whipped egg whites and fresh berries. Brunch upgraded to showstopper status.
YIELD
4 servingsPREP
25 minCOOK
40 minREADY
1 hrsThese aren’t your stack-of-three breakfast pancakes. Each one fills a 10-inch skillet, puffed and golden with juicy blackberries studded throughout and a tang of lemon zest running through the batter. Whisking lemon juice into the milk creates instant buttermilk for tenderness and lift.
The trick is folding whipped egg whites into the batter at the end. They give the pancake its soufflé-like puff and that delicate, almost cake-like center that distinguishes this from a flat diner pancake. Drizzle with warm citrus syrup at the table.
Pro Tips
- Whip the egg whites only until stiff but not dry. Overwhipped whites turn grainy and won’t fold cleanly into the batter.
- Fold in the egg whites in two batches: first half to lighten the batter, then the second half gently to keep the air. One aggressive stir undoes the work.
- Use a 10-inch nonstick pan over medium heat, no higher. Bigger pancakes need more time to cook through, and high heat scorches the outside before the center sets.
- Wait for multiple bubbles across the surface and a set edge before flipping. Flipping too early sends batter everywhere and you end up with a mangled pancake.
Variations
- Swap blackberries for blueberries, raspberries, or sliced strawberries depending on what’s at the market.
- Stir 2 tablespoons of poppy seeds into the batter for a lemon-poppy seed twist.
- Top with whipped mascarpone and a drizzle of warm honey instead of syrup for a brunch-restaurant finish.
Ingredients
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 10 inch 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.
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