Pan-Sized Lemon-Blackberry Pancakes with Citrus Syrup
| Yield: | 5 Pancakes |
| Categories: | Breakfast, Fruits |
| 1 3/4 | c | Milk |
| 1/4 | c | Fresh lemon juice |
| 2 1/4 | c | Flour |
| 2 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 3 | tb | Sugar |
| 1/2 | ts | Salt |
| 1 | tb | Finely minced lemon zest |
| 2 | lg | 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 |
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