Lemon Souffle Pancakes

Source: Sunset magazine

2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, separated
1 1/2 cups buttermilk
3 teaspoons grated lemon peel
3 tablespoons lemon juice
About 1/4 cup melted butter or margarine, divided
1 cup maple syrup
1 cup blueberries, rinsed

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

In a small bowl, whisk together egg yolks, buttermilk, lemon peel, lemon juice and 2 tablespoons butter.

In a deep bowl with a mixer on high speed, whip egg whites until they hold stiff, moist peaks.

Pour buttermilk mixture into flour mixture; stir to blend. Add egg whites and fold gently to blend.

On a buttered griddle or 10- to 12-inch frying pan over medium heat, pour batter in 1/2-cup portions, without portions touching. Cook until golden brown on each side, turning once, 4 to 5 minutes total. Keep warm. Repeat to cook remaining pancakes.

Meanwhile, in a 1- to 2-quart pan over medium heat, combine 2 tablespoons butter, syrup and blueberries. Heat, stirring occasionally, until butter melts, about 3 minutes.

Serve pancakes with blueberry syrup.

Makes 8 pancakes, or 4 servings.

Per serving: 687 calories; 19 g fat (11 g saturated fat; 25 percent calories from fat); 118 g carbohydrates; 150 mg cholesterol; 897 mg sodium; 13 g protein; 2.5 g fiber