Pan-Sized Lemon-Blackberry Pancakes With Citr

* Exported from MasterCook *

PAN-SIZED LEMON-BLACKBERRY PANCAKES WITH CITR

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Breakfast Fruits

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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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