Lemon Pancakes with Raspberry Syrup
Lemon Pancakes with Raspberry Syrup are light and fluffy with a subtle lemon flavor. Top with a simple two-ingredient raspberry syrup made with frozen raspberries for a delicious pancake breakfast.
Servings: 5 servings
- 2 cups frozen raspberries
- 1 cup maple syrup
- 1 cup flour
- 2 tsp baking powder
- 2 tsp lemon zest
- 1/4 tsp salt
- 1 egg yolk
- 1/4 cup butter melted
- 3/4 cup milk
- 3 egg whites
To make raspberry syrup, thaw berries, but don’t drain. Place the berries in a blender and process until smooth. Press berries through a fine-mesh strainer and discard the seeds. Cook and stir juice over medium heat until heated through. Stir in the maple syrup and set aside.
To make pancakes, stir together flour, baking powder, lemon zest and salt.
In a separate bowl, slightly beat the egg yolk. Stir in melted butter and milk. Add this egg yolk mixture to the flour mixture and stir just until moistened (batter will be lumpy).
In another mixing bowl, beat egg whites with an electric mixer on medium speed until stiff peaks form. Gently fold the egg whites into the flour mixture just until barely combined - do not overmix.
Pour 1/4 cup batter onto a hot, greased griddle or skillet. Cook over medium heat, about 2 minutes on each side or until pancakes are golden brown. Serve with raspberry syrup and butter and fresh raspberries if desired. Should make about 10 pancakes.
Calories: 416kcal | Carbohydrates: 71g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 253mg | Potassium: 491mg | Fiber: 4g | Sugar: 43g | Vitamin A: 411IU | Vitamin C: 14mg | Calcium: 206mg | Iron: 2mg