Lemon Blueberry Pancakes
You will need:
- 2 egg whites
- 1/2 cup all-purpose flour
- 3 tablespoons sugar
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 1 egg yolk
- 1/2 cup club soda
- 1/4 cup milk
- 2 tablespoons grated lemon zest
- 1 teaspoon pure lemon extract
- 1 tablespoon canola oil
- 1 cup fresh blueberries
- Blueberry syrup
Lightly grease a griddle or skillet and place over medium-high heat.
Meanwhile, in the bowl of an electric mixer, beat the egg whites on high speed until stiff peaks form. Set aside.
In a separate bowl, combine the flour, sugar, baking powder, and salt. Make a well in the center. Add the egg yolk, club soda, milk, lemon zest, lemon extract, and oil, mixing well. Fold in the egg whites and blueberries and gently combine.
Using a 1/4 cup measuring cup, pour the batter on the griddle. Cook until the tops are covered with bubbles and the edges look dry, about 2 minutes. Flip and cook until golden brown, about 1 minute longer. Repeat with the remaining batter. Serve warm with blueberry syrup.
Note: You can substitute orange or lime zest for the lemon, if desired, but change the extract to vanilla.
Pair with Jazz from Beachaven Winery and Vineyards