Canada's most popular cookbooks!

You are here: Home » Free Recipes

The Egg Book

Browse Recipes | Feature Recipes | Browse Recipes by Title

The Egg Book

SOLD OUT

Look beyond the breakfast hour and discover how healthy, versatile and easy-to-prepare eggs can make wonderfully quick and easy dinners, elegant lunchtime dishes, and sweet, airy desserts.
The Egg Book
Lemon Blueberry Pancakes

Lemon Blueberry Pancakes      "Lemon Blueberry Pancakes" is available in PDF format print friendly version
Light and fluffy with bursts of blueberry goodness and a hint of lemon.
 
All-purpose flour2/3 cup150 mL
Salt1/4 tsp.1 mL
 
Egg yolks (large), fork-beaten66
Sour cream 1 cup250 mL
Granulated sugar1/4 cup60 mL
 
Fresh (or frozen, thawed) blueberries 1 cup250 mL
Finely grated lemon zest2 tsp.10 mL
 
Egg whites (large)44
 
Hard margarine (or butter), melted1 tbsp.15 mL
 
Combine flour and salt in large bowl. Make a well in centre.

Combine next 3 ingredients in medium bowl. Pour into well. Stir until just moistened. 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 18 pancakes.
 
1 pancake: 74 Calories; 3.4 g Total Fat (1.4 g Mono, 0.4 g Poly, 1.3 g Sat); 74 mg Cholesterol; 8 g Carbohydrate; trace Fibre; 2 g Protein; 58 mg Sodium
 
 
 
Reprinted from The Egg Book © Company's Coming Publishing Limited

Browse Products