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Biltmore Village Inn
Asheville, North Carolina
Lemon-Blueberry Souffle Pancakes
Preheat griddle or skillet. Separate the eggs. Beat egg whites until they hold a stiff peak, but are not dry. In another bowl combine remaining ingredients. Put in a food processor or blender until smooth.
Transfer to a bowl and stir in 1/3 of the egg whites. Stir in blueberries and gently fold in the rest of the egg whites.
Grease griddle and spoon about 1/4 cup of batter on the griddle to make smallish pancakes (I use an Italian ice cream scoop). Flip over when bubbles show. Keep warm in a 250 degree oven. Serve with maple syrup.
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