Saturday, September 01, 2007

Lemon Souffle Pancakes & Raspberry Reduction.

What a perfect way to start a Saturday morning. . . Lemon Souffle Pancakes, easy, simple, delicious, fluffly, light, sweet, and warm. I paired these pancakes with a pot of cinnamon coffee (just throw a tablespoon or so of cinnamon in your grounds before brewing), and topped them with a drizzle of raspberry reduction and traditional maple syrup. We also enjoyed a beautiful plate of assorted fruits topped with the same raspberry reduction. I love when I have the time to sit down in the morning and just slowly enjoy Thomas' company, in robes and slippers, over a delicious meal and a great cup of coffee. I wish every morning were more like this morning.

Recipe: Lemon Souffle Pancakes


1 cup all-purpose flour
1/4 cup sugar
2 tsp baking powder
3 - 4 tsp lemon zest, finely shredded
1/4 tsp salt
1 egg yolk
1/4 cup butter, melted
3/4 cup milk
3 egg whites
1 tsp cream of tartar


1. In a medium mixing bowl stir together flour, sugar, baking powder, lemon peel, and salt.
2. In a small mixing bowl beat egg yolk slightly. Stir in melted butter and milk.
3. Add egg yolk mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy).
4. In another medium mixing bowl, beat egg whites with an electric mixer at medium speed until soft peaks form.
5. Add the cream of tartar and beat on high until stiff peaks form.
6. Gently fold egg whites into flour mixture. Do not over-mix.
7. Pour 1/4 cup batter onto hot, lightly greased griddle or heavy skillet.
8. Cook over medium until pancakes are golden brown. Turn to second side when pancakes have bubbly surfaces and edges are slightly dry. Repeat with remaining batter.