Recipe: Pan-Sized Lemon-Blackberry Pancakes with Citrus Syrup

Pan-Sized Lemon-Blackberry Pancakes with Citrus Syrup
From Ft. Lauderdale Sun-Sentinel Feb. 6, 1997
Yield: 5 Pancakes

1 3/4 cups milk
1/4 cup fresh lemon juice
2 1/4 cups flour
2 tsp baking powder
1/2 tsp baking soda
3 tbsp sugar
1/2 tsp salt
1 tbsp finely minced lemon zest
2 large eggs- separated
1/4 cup butter- melted
2 cups (8 oz.) frozen blackberries (no sugar, individual berries) partially defrosted but firm or fresh blackberries
Citrus Syrup, warmed

Mix together milk and lemon juice in small non-reactive bowl and let stand 10 minutes. Meanwhile, mix together flour, baking powder, baking soda, sugar, salt, and lemon zest in large non-reactive 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 over-mix - 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.

Citrus Syrup
Makes 1 1/2 Cups

1 cup water
2 cups sugar
1/3 cup fresh lemon juice
2 Tbsp grated lemon zest.

Heat water and sugar in heavy bottom non-reactive 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 reheating thin with a little water. If too thin boil 1 to 2 minutes to reduce.