*  Exported from  MasterCook  *
 
               PAN-SIZED LEMON-BLACKBERRY PANCAKES WITH CITR
 
 Recipe By     : 
 Serving Size  : 5    Preparation Time :0:00
 Categories    : Breakfast                        Fruits
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
 
   Mix together milk and lemon juice in small nonreactive
   bowl and let stand 10 minutes. Meanwhile, mix together
   flour, baking powder, baking soda, sugar, salt and
   lemon zest in large nonreactive bowl.
       After the 10 minutes, whisk egg yolks into
   mixture. Add liquid mixture all at once to flour
   mixture and stir along with melted butter until just
   incorporated. Do not overmix - small lumps will remain.
       In a clean bowl, whip egg whites until stiff but
   not dry. Fold half of egg whites into batter to
   lighten it. Then gently fold in remaining half. Gently
   fold in berries.
       Preheat 10in nonstick skillet over medium heat,
   depending upon stove. When water drops splatter pan is
   ready. Ladle 1C batter into pan being sure to get even
   amount of berries in each pancake and move berries
   around to evenly distribute. Pancake should be pan
   sized.
       Turn pancake when puffed and golden brown and
   multiple bubbles have appeared. Be sure pancake has
   had enough time to set before turning, since larger
   pancakes take longer to cook through in center. Cook
   on the other side until golden and cooked through in
   center. Serve immediately with a drizzle of warmed
   Citrus Syrup.
   
   Citrus Syrup 1C water, 2C sugar, 1/3C fresh lemon
   juice and 2 Tb grated lemon zest.
   
   Heat water and sugar in heavy bottom nonreactive
   saucepan over medium heat and stir to dissolve sugar.
   When completely dissolved, increase heat to high. When
   syrup comes to a boil, cover pan and start timing
   immediately. Boil syrup for about 3 minutes. Uncover
   and add lemon juice and zest. Continue boiling,
   uncovered for about 3 minutes longer or until syrupy.
   If syrup is too thick when reaheating thin with a
   little water. If too thin boil 1 to 2 minutes to
   reduce. Makes
     1 1/2    Cups.
   
   From Ft. Lauderdale Sun-Sentinel Feb. 6, 1997 Typed
   for you by Kim Reese
  
 
 
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