Lemon Souffle Pancakes
INGREDIENTS
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2 cups frozen lightly sweetened red raspberries
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1
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cupmaple syrup
•
1
•
cupall-purpose flour
•
2
•
teaspoonsbaking powder
•
2
•
teaspoonsfinely shredded lemon peel
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1/4
•
teaspoonsalt
•
1
•
egg yolk, lightly beaten
•
3/4
•
cupmilk
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1/4
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cupbutter or margarine, melted
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3
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egg whites
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Butter or margarine (optional)
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Fresh raspberries (optional)
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