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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.
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Ingredients: 2 Cups flour 2 Tablespoons sugar 1 Teaspoon baking soda ½ Teaspoon salt 2 Large eggs (separated) 1¾ Cup of buttermilk 1½ Tablespoon grated lemon peel 3 Tablespoons lemon juice About ¼ 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 ½ 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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