Blueberry Lemon Souffle Pancakes


Yields: About 6 small pancakes

  • 5 Egg Yolks
  • 3 Tablespoons Sugar + 2 Tablespoons Sugar
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Lemon zest
  • 5 ½ Tablespoons All-Purpose Flour
  • ½ teaspoon Baking Powder
  • Pinch of Salt
  • 4 Egg Whites
  • ⅓ Cup Dried Blueberries
  • 3 Tablespoons Vegetable oil
  • 1 Tablespoon Powdered Sugar

In medium size mixing bowl combine egg yolks, 3 Tablespoons sugar, vanilla and lemon extract. Mix until just combined.

Add all-purpose flour, baking powder, and salt. Mix until completely combined.

Using a handheld/stand mixer begin mixing egg whites on low until foamy.

Add 2 Tablespoons of sugar to egg whites and mix on medium speed until soft peaks form.

Gently fold in Dried Blueberries.

Heat saute pan over medium-low heat and lightly brush the pan vegetable oil.

Scoop 2 Tablespoons of pancake mixture into pan. Cook the pancake for about 4-5 min or until bubbles begin to form on top.

Add 1 Tablespoon of pancake mixture in the middle of the pancake and gently use a spatula to flip the pancake over. Continue cooking for an additional 4-5 min. Pancake is done once it is

golden brown and the inside is no longer runny.

Serve stacked with butter, fresh blueberries, and powdered sugar.

California biggest blueberry fan Tawnie travels to Critchley Farms in Kingsburg and whip up a batch of fresh blueberry lemon cookies.