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CATEGORY CUISINE TAG YIELD
Fruits, Dairy, Eggs Breakfast, Fruits 5 Pancakes

INGREDIENTS

1 3/4 c Milk
1/4 c Fresh lemon juice
2 1/4 c Flour
2 t Baking powder
1/2 t Baking soda
3 T Sugar
1/2 t Salt
1 T Finely minced lemon zest
2 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
1 1/2 Cups.

INSTRUCTIONS

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  From Ft. Lauderdale Sun-Sentinel Feb. 6, 1997 Typed
for you by Kim  Reese Posted to MM-Recipes Digest V4 #048 by "Kim"
<kreese@paradise.net> on Feb 15, 1997.

A Message from our Provider:

“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 431
Calories From Fat: 120
Total Fat: 13.6g
Cholesterol: 105.6mg
Sodium: 625.2mg
Potassium: 309.7mg
Carbohydrates: 66.2g
Fiber: 4.7g
Sugar: 19.3g
Protein: 12g


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