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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Lemon Soufflé Pancakes with Raspberry Syrup Recipe

Brought to you by A-1 Yankovich Inn

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Yield: 4 servings

Ingredients:
2 Cups flour
2 Tablespoons sugar
1 Teaspoon baking soda
˝ Teaspoon salt
2 Large eggs (separated)
1ľ Cup of buttermilk
1˝ Tablespoon grated lemon peel
3 Tablespoons lemon juice
About Ľ Cup melted butter

Raspberry Syrup:

1 Cup corn syrup or maple syrup
2 Cup raspberries

Instructions:
In a large bowl, mix flour, sugar, 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 peaks.
Pour buttermilk mixture into flour mixture: stir to blend. Add egg whites and fold in gently.
On a buttered griddle or frying pan over medium heat, pour batter in ˝ cup portions, and cook until golden brown on each side.
Meanwhile, place raspberries in a blender and blend briefly. Strain raspberries and put in a pan along with the syrup. Heat and boil for just a minute or two.
Serve pancakes with raspberry syrup. Enjoy!

Comments:
Prep and cook time: About 35 minutes

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