Yield: 6 servings
Lightly grease a griddle or skillet and place over medium-high heat.
Meanwhile, in the bowl of an electric mixer, beat the egg whites on high speed until stiff peaks form. Set aside.
In a separate bowl, combine the flour, sugar, baking powder, and salt. Make a well in the center. Add the egg yolk, club soda, milk, lemon zest, lemon extract, and oil, mixing well. Fold in the egg whites and blueberries and gently combine.
Using a 1/4 cup measuring cup, pour the batter on the griddle. Cook until the tops are covered with bubbles and the edges look dry, about 2 minutes. Flip and cook until golden brown, about 1 minute longer. Repeat with the remaining batter. Serve warm with blueberry syrup.
Note: You can substitute orange or lime zest for the lemon, if desired, but change the extract to vanilla.
Pair with Jazz from Beachaven Winery and Vineyards
Pick Tennessee Products is presented by the Tennessee Department of Agriculture Market Development Division.
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