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Blueberry honey butter syrup souffle pancakes

Ingredients for souffle pancakes
• 3 eggs
• 3 1/2 tablespoons of milk
• 3 tbsp flour
• 2 tablespoons of sugar
Separate the yolk from the egg white. Egg yolks should be placed in a mixing bowl and egg whites should be placed in a stand mixer bowl. Add flour and milk to the egg yolk. The dough needs to be thick. Whisk egg whites at medium and high speeds with a stand mixer. When the ribbon starts to form, add sugar. Whisk with a whisk until a hard peak is formed. Gently fold the egg whites into the dough. Heat a large non-stick pot (with a lid) over low heat. Add a very small amount of oil. Use a ¼ cup to scoop the dough into a pan. Cover and let cool for 2-3 minutes. Turn the pancakes over very gently! Cover and cook for an additional 4-5 minutes to complete. Repeat with the rest of the batter. Place your favorite berries and blueberry honey butter syrup.
Blueberry honey butter syrup ingredient
• 2/3 cup western sage blueberry honey
• 1/2 cup salted butter
Melt salted butter and western sage blueberry honey in a pan over medium heat. Bring to a boil gently for 2 minutes. Put it on the pancakes while it’s hot.

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Blueberry honey butter syrup souffle pancakes

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