Lemon Souffle Pancakes
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Source: Sunset Magazine, August 1999

2 cups all-purpose flour
2 Tbsp sugar
1 tsp baking soda
1 tsp salt
2 eggs separated
1 cups buttermilk
4 Tbsp butter, divided
2 tsp grated lemon zest
3 Tbsp lemon juice

Topping:
1 cup blueberries
1 cup maple syrup

In a large bowl, mix flour, sugar, soda and salt.

In a small bowl, whisk together egg yolks, buttermilk, lemon zest, lemon juice and 2 Tbsp melted butter.

In electric mixer whip egg whites until they hold moist, stiff peaks.

Pour buttermilk mixture into flour mixture and stir.

Add egg whites and fold in gently to blend.

On buttered grill or in skillet spoon in batter to size of pancakes you prefer and cook.

Meanwhile in medium saucepan combine 2 Tbsp butter, blueberries and syrup and heat, stirring occasionally.

Serve syrup over pancakes.