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Pan-Sized Lemon-Blackberry Pancakes

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Recipe

 

Yield

4 servings

Prep

25 min

Cook

40 min

Ready

1 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 ¾ cups milk
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¼ cup lemon juice
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2 ¼ cups all-purpose flour
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2 teaspoons baking powder
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½ teaspoon baking soda
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3 tablespoons sugar
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½ teaspoon salt
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1 tablespoon lemon zest
finely minced
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2 large eggs
seperated
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¼ cup butter
melted
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2 cups blackberries
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Ingredients

Amount Measure Ingredient Features
414 ml milk
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59 ml lemon juice
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532 ml all-purpose flour
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1E+1 ml baking powder
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2.5 ml baking soda
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45 ml sugar
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2.5 ml salt
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15 ml lemon zest
finely minced
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2 large eggs
seperated
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59 ml butter
melted
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473 ml blackberries
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 316g (11.1 oz)
Amount per Serving
Calories 51830% from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 10g 48%
Trans Fat 0g
Cholesterol 145mg 48%
Sodium 527mg 22%
Total Carbohydrate 26g 26%
Dietary Fiber 6g 24%
Sugars g
Protein 30g
Vitamin A 17% Vitamin C 40%
Calcium 22% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
 
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