Lemon Blueberry Pancakes

Ingredients

2/3 cup (150 mL) all purpose flour
1/4 tsp (1 mL) salt
6 egg yolks, beaten
1 cup (250 mL) sour cream
1/4 cup (60 mL) granulated sugar
1 cup (250 mL) fresh (or frozen), thawed blueberries
2 tsp (10 mL) lemon zest, finely grated
4 egg whites
1 tbsp (15 mL) margarine or butter, melted

Description

Combine flour and salt in large bowl. Make a well in centre. Combine next 3 ingredients in medium bowl; pour into “well” stirring until just moistened. The batter should be lumpy.

Add blueberries and lemon zest. Stir until just combined. Set aside.

Beat egg whites in small bowl until soft peaks form. Fold into batter, 1/2 at a time, until no white streaks remain. Fold in margarine. Heat large greased or non stick frying pan on medium low. Measure 1/4 cup (60 mL) batter into pan. Cook for 2 to 3 minutes until edge of pancake appears dry and bubbles form on top. Turn. Cook for about 2 minutes until golden. Repeat with remaining batter.

Makes: 16 pancakes or 4 servings

Preparation: 10 minutes

Cooking: 20 minutes

Nutrients per pancake:

Calories: 74
Protein: 2 g
Carbohydrate: 8 g
Fat: 3.4 g

Credit to: Company's Coming, "The Egg Book". To purchase a copy of this new book, go to The Store.